After a long weekend in Las Vegas for my friend’s bachelorette party, I was SO ready for an overdose on vegetables and exercise. I felt healthier and happier the second I walked off the plane in SFO. Alanna and I spent the day walking all over the city, amongst hoards of green clothed people. This city loves holidays with clothing requirements (SantaCon comes to mind). Me being me, I had planned out dinner on the plane. A nice detoxifying combination of vegetables, grains and vinegar.
Beet, Quinoa & Goat Cheese Salad
1 large beet, scrubbed
1 cup red quinoa, cooked per instructions
Green beans, steamed/boiled and cut into thirds
3 cups baby arugula
1 cup heirloom cherry tomatoes, halved
½ avocado, diced
2 ounces goat cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper
Preheat oven to 375. Cut beet into quarters and rub with olive oil. Roast for 45-50 minutes, until cooked through and tender. Let cool and dice into 2” pieces. Meanwhile, add quinoa with 2 cups water to a pot and bring to boil, then reduce heat to simmer for 12 minutes. Boil/steam green beans until tender and chop into thirds. In a large bowl add arugula and all remaining ingredients. In a cup, combine balsamic, oil, garlic and seasoning. Stir and pour over salad. Toss and finish with chopped almonds or red pepper flakes if desired.