Corn, Potato & Green Chile Chowder

I love soup in the wintertime.  It’s pretty much the only thing that is reasonable to eat when it’s 30 degrees out, amiright? This soup is one of my favorites.  It’s hearty and delicious and tastes even better the next … Read More

Twelve

Twelve years ago today, I was a nerdy junior in high school and had just moved to a new city.  My marketing teacher convinced me to try out this competition club called DECA, and I liked him, so I thought … Read More

IRL

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Forgiveness

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Drawstring Bag Advent Calendar

After Janssen posted her adorable Advent calendar, I decided to blatantly copy her and post my own.  Because imitation is the highest form of flattery, right?  Bonus – this project is simple enough that there’s still time to get it … Read More

My Favorite Holiday

  Oh yes – have I told you?  I’m the queen of flaky, buttery crusts 🙂 Adorable craft blatantly stolen from Rachel     Can you even handle the sweetness of this baby?  I think not PS – check out … Read More

My Favorite Thanksgiving Recipe

I adore Thanksgiving. There’s food and family and it’s the start of the Christmas season. Christmas day always feels a little bittersweet to me because it’s the end of the wonderful season and in a week, you have to stop … Read More

Baby Essentials for a Small Space

Let’s face it: when you’re having a baby, people try to convince you that you need a whole heck of a lot of crap.  Bouncy seats and matching sheet sets and changing tables etc. etc.  I’m sort of a minimalist … Read More

As part of the Pinterest Challenge, I wanted to make this beet salad.  What really caught my fancy, though, was the pairing of beets and goat cheese.  For some reason, I really wanted to add “clementimes” to it, and it needed some sort of nut.  So, I really used the pin as more of a jumping off point.  Still counts, right?For what it’s worth, we all had a minimum of thirds of this (N had fourths. I kid not).  It was that good.

Roasted Beet Salad with Citrus, Goat Cheese and Almonds

4 Medium Beets
Olive Oil
Sea Salt

4 Clementines or other citrus, peeled
4 oz. Goat Cheese
1/2 cup sliced almonds
2 T olive oil
2 T balsamic vinegar*
Salt & pepper to taste

1. Preheat oven to 425F.  Chop beets into bite sized pieces.  I never peel mine, but you may if you wish.  Place beets in roasting pan and drizzle with olive oil and sprinkle with sea salt.  Toss to combine.  Roast beets until firm-tender, about 25-30 minutes.

2. When beets are cool, combine with clementine slices, goat cheese, and almonds.  Drizzle with olive oil, vinegar, salt & pepper to taste.

*We used a fig balsamic, and while any kind will do, the fig was amazing.  It was perfect for bringing out the sweetness in beets.

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