Tag Archives: goat cheese

Roasted Veggie Salad – Fast and Easy!

One complaint I hear often about salad, and it’s a complaint I also have been known to make, is that it isn’t always filling…at least not long term.  This is true if you simply nibble on some greens and some carrot sticks but if you add more filling ingredients, a salad can carry you quite a ways.

This salad was inspired by one that I like to order at a nearby pub.  Of course, when you order something you really like at a restaurant, the challenge is then to recreate it yourself!

I walked in my door at 4:50pm and by 5:40,  I was sitting down to this yummy meal!

So here’s the deal…on my way home, I stopped at one of our little vegetable markets and bought:

                          • an eggplant
                          • a yellow and a red pepper
                          • a zucchini
                          • some baby spinach

I had the rest of the ingredients at home already:

                          • goat cheese
                          • pecans
                          • olive oil
                          • seasoning (thyme,basil, oregano mix)
                          • balsamic vinaigrette

I walked in the house and immediately preheated my oven to 350F.

Then I chopped up my vegetables…as much as I thought I could eat as I was making salad for one.
In this case, I used one small zucchini, half of the red pepper, half of the yellow pepper and almost half of the eggplant which was small-ish.

In a bowl, I drizzled olive oil over everything, put in a healthy dash of seasoning (probably more like a double dash), and tossed it all.  The eggplant slices got a little more attention and a little more oil so they wouldn’t dry out while roasting.

I covered a cooking sheet with foil, laid out the vegetables and put them in to roast for 15 minutes. At that point, I flipped the zucchini and eggplant (otherwise the eggplant starts to stick to the foil) and let them roast another 5 to 10 minutes…depends how tender you want them.

While they roasted, I filled a bowl with a layer of spinach and some chopped pecans.

When the vegetables were done to my liking, I used a spatula to lay them over the bed of spinach and immediately added my goat cheese so it would warm and soften.

Drizzle some balsamic vinaigrette over everything and you have an awesome, healthy and fast meal!

Obviously there are dozens and dozens of options to this recipe but the salad was so freakin’ good that I had to share! 😉

Happy Friday everyone!!

Yummy Beet Salad…(Why didn’t anyone tell me beets had whiskers?)

I love beets!  Pickled, boiled, roasted…they’re just so damn good!  I haven’t cooked with them all that often but when I do, guaranteed there is a satisfying meal ahead…as well  stained hands…pinkish dish towels…Yeah, the dye kind of shows up everywhere doesn’t it?

And I do mean everywhere.


We’ll leave that and move on.

Some friends recently went on vacation for a couple of weeks, which resulted in some evicted, homeless produce arriving on my kitchen counter.  It was an interesting assortment of stuff…broccoli, spinach, lettuce, peas, goat cheese and BEETS!  I considered making just one big salad, as one would faced with such produce but I wanted to take things a little further…and I also wanted to cook at least two posts worth of yumminess to end the dry spell that had found its way onto this blog.

That dry spell…by the way…is all Mother Nature’s fault.  When my faucets are having a hard time finding cold water for me to drink, the stove is remaining dormant.  That’s just the way it is.

Anyway, from the produce pile, I did end up making a salad, along with a side dish and a main course! Okay, I admit I added ingredients to the pile…but still, the homeless produce was the inspiration!  So big thanks to H and P for dropping it off rather than kicking it all to the curb to find its own way in this world! 🙂

This post details the salad and the other two pieces of said meal are forthcoming…three posts from one meal!  Sweet!

So, on to the BEETS!!

Click here for the recipes or scroll to the bottom of the post.

These beets desperately wanted to become salad. I could tell!

I had four beets, although three were enough to make two large side salads so I had leftovers.  I scrubbed and washed them. Even plucked their antennae-like whiskers!  Creepy!  Who knew beets grew facial hair!

OMIGOD, I think they MOVED!!

I cut them all in half, leaving the skins on, dropped them in a pot,  added enough water to cover them and allowed it all to boil for about 40 minutes.  Timing will depend on the size of your beets of course.

I'm not a fuchsia fan, but I have to admit that beets are just a lovely colour!

Next up? My favourite part of this recipe!  Candied nuts!

I have had many salads lately at restaurants that included candied pecans and I absolutely love what they add to the dish.  I tend to prefer vinaigrette-type dressings and the sweetness of a candied pecan complements the tartness really well!

So, I decided to sweeten up my own pecans.  I used about 1/3 cup…

…roughly chopped ’em up…

…and placed them in a pan over low-med heat.

When they were warmed through and almost actually toasting, I was supposed to add maple syrup.  Warmed through?  How was I supposed to figure that out without actually touching one?  They don’t pop, sizzle or release any aromatic oils that I noticed.

They burn though!  And fast!

So, in my case, when I saw one or two pieces start to blacken, I assumed it was syrup time!

I absolutely love the smell of maple syrup, even when it’s boiling in a fry pan.  I actually had no idea how loud it would snap, crackle, pop when it hit the pan…so just a warning, don’t have your face leaned over the pan when you add the syrup, k?  Or be prepared to jump…as I did!  lol

Once the pecans were coated, I poured them onto a small plate and set them aside to cool.

By this point, the beets were done.  I strained them and ran cold water over them for a bit to help them cool down faster.  At this point, and you know this if you have ever boiled beets, I was able to easily slip their skins off.  I love that part!  It feels so strange, almost dirty….the top layer sliding off like a silk negligee. (Bet THAT makes you want to go boil beets, doesn’t it!)   Once all my beets were naked, I cubed them.

Little beet-y cubes

Finally, it was time to put the salad together.  I lined two bowls with a handful of mixed greens, followed by a cup of so of beets.  (At this point, all it to taste!)  I picked up some pecans…well, I *attempted* to pick up some pecans…but by grabbing one, I got them all…and the plate!

Maple pecans...yup, a little burned, but still delicious!

Maple syrup makes for a really effective glue.  So be ready to spend a few minutes breaking all the nuts apart.  As you can see, and as I mentioned, mine were slightly burned but they were still delicious!

Sprinkled them all over the salad and topped it all off with goat cheese!

For the dressing, I used a simple straightforward balsamic vinaigrette.

The salad was delicious!  And even though the Boy isn’t very fond of cooked/candied nuts, he emptied his bowl, as did I!

Have I mentioned how much I love beets??? 😀

The only improvement I would make is with the actual cubed beets, although I’m not sure at this point what that improvement would look like.  B and I agreed that the beets were yummy, but a little bland.  Perhaps that’s because we both love pickled beets and are used to beets dripping with vinegar-y goodness.  More dressing may have helped….or perhaps soaking the beets alone in the dressing and then creating the salads?  Suggestions?

Regardless, it was still a success and I would definitely make it again!

….So we used up the beets…but what to do with…Beet Greens???

Beet greens are dealt with in my next post!! ...Huh? What was that?...OH! What's up with this picture, you ask? I have no idea! lol

Beet Salad

  • 3 beets – scrubbed, trimmed and cut in half
  • mixed greens*
  • 1/3 cup roughly chopped pecans
  • maple syrup, enough to cover the nuts
  • balsamic vinegar/olive oil for dressing, mixed to your preference (I like my dressing fairly vinegar-y)
  • goat cheese, enough to top off two side salads


  1. Wash your beets (pluck their whiskers), chop them in half, put them in a pot and cover with water. Bring to a boil, then cook until tender, approximately 40 minutes or so.
  2. Drain and then let them cool.  Once cool, cut into cubes.
  3. Slowly heat up the pecans in a fry pan over low to medium heat.  When they’re warm (or on the precipice of burning, as in my case!), pour in the syrup and stir everything together until they are all coated.  Then, put them on a plate to cool.
  4. Mix up your dressing in a separate dish.  I made a simple balsamic vinaigrette.
  5. This next step is totally dependent on how hungry you are! Create a bed of greens in each bowl, top with your cubed beets.  Sprinkle pecans (well, after you break them apart!) and goat cheese to your heart’s content and then add dressing.

Makes 2 servings – I was able to make two large side salads.

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