Hello; I am in love. I’d normally drop a joke about this tasty salad demystifying the belief that you “can’t make friends with salad”, but that joke has run its course — especially on this blog. I’m pretty sure I’ve used it in several salad posts, actually. I need a new line; I am just too predictable.
This salad, however, is anything but predictable.
This bowl of goodness is a dream for anyone that harbors a strong love and appreciation for earthy beets. These ruby gems are shredded, then tossed in a citrusy vinaigrette along with creamy chunks of avocado, carrots, edamame, hearty quinoa, and toasty pepitas.
Over the weekend, we hosted dinner for our recently engaged friends. Since I take great joy in hosting and feeding the ones I love, I always want something to be a colorful show-stopper. It’s similar to how Michael Scott from The Office treats the annual ‘Secret Santa’ — “I love you this many dollars worth”; only for me, it’s more along the lines of “I love you this much efforts worth”.
It’s not that this salad is a hassle per se, but between preparing hors d’oeuvres, a veg side and parchment fish packets, grating beets was the last thing I wanted to do. But it was oh-so-worth it. It’s also definitely worth mentioning that the leftovers are fantabulous.