Welcome to another edition of WIAW. This post was actually all set to go for last Wednesday but because I'm so brilliant I totally forgot to schedule the post Tuesday night. And Wednesday was a bit of a write off because I had a late night at work. So, I didn't even really look at a computer. That being said, the only thing the same about this post is the food pictures. It's funny when I reread some of my past posts that I've started but never finished, I can never manage to put myself back in the same frame of mind or mood that I was in when I started writing it. Does that ever happen to you guys? So, I scrapped the post, kept the photos and added a recipe. Enjoy!
Let's get started with the food...
First things first: Water! Not pictured, but you know the drill... water + lemon = a happy Vesna in the morning; Coffee! You can't see inside the mug but it's always organic and always black... I don't mess around. Breakfast: Another Strawberry Mango Smoothie... I'm obsessed! Snack: 1/2 a Grapefruit... this was quite possibly the size of my head and super juicy! After I was done eating the wedges I totally squeezed all the juices into my mouth. I know, I'm so lady-like... Lunch: Way later I had a simple Open-faced Sandwich on sprouted grain bread with, tomatoes, lettuce, sprouts, dijon mustard and a bit of hummus. Dinner: A Giant Salad with sweet potatoes, lettuce, peppers, cucumbers, sprouts and a citrus vinaigrette. Yum! Snack: I had a gorgeous bowl of organic cherries before heading off to bed. Oh man were these good and the perfect thing for my sweet tooth!
So, I promised you a recipe...
This salad was the bomb-diggity (do people say that anymore?) but it almost didn't happen. Thank goodness I decided to root around in my veggie crisper or I wouldn't have found the golden beets that I had bought the previous week. Hooray for small miracles!
Onto the recipe...
Roasted Golden Beet & Citrus Salad
Serves 1 as a meal
Serves 2 as a side salad
2 medium golden beets, tops and bottoms trimmed
1/2 grapefruit, sectioned, juices reserved
1/2 - 1 small head romaine lettuce, torn into bite-sized pieces
1/4 small red onion, chopped
handful parsley, finely chopped
small handful alfalfa sprouts
(feel free to double, triple, or even quadruple
this recipe. I only made enough for the salad)
1 tbsp grapefruit juice
1-2 tsp white balsamic vinegar
1-2 tsp apple cider vinegar
1-2 tsp extra virgin olive oil
1/2 tsp Dijon mustard
1/2 tsp agave nectar
Preheat oven to 415F. Wash the beets and trim the tops and bottoms but don't peel. Wrap them together in foil and place them directly in the center oven rack or on a shallow baking pan. Bake for about an hour or until fork tender. When the beets are ready, remove them from the oven and allow to cool before handling them. Once cooled, carefully peel the skin and slice them into wedges. Layer the romaine, beets, grapefruit, onion, sprouts and parsley on a plate. In a small bowl whisk together the vinaigrette ingredients and drizzle on top of the salad. Serve with a fork and a smile.
Happy Middle-of-the-Week Day!
|And of course, I can't forget a photo of this little trouble maker!|