I had a nice little salad for lunch today. Mixed greens tossed with walnut oil, apple cider vinegar and salt and pepper, topped with sliced roasted beets, goat cheese, toasted walnuts and a few leftover roasted Brussels sprouts and cauliflower florets.
I love the combination of beets + goat cheese (with nuts). I know it’s overdone to death in restaurants across the land, but that’s because those things work so well together. One of my favorite restaurants does their beet and goat cheese salad with pistachios. Really good. [Hmmm…goat cheese and cauliflower do not photograph well in dim Seattle drizzle-impaired daylight.]
Salad was preceded by a sliced pear and followed by a bowl of leftover split pea soup plucked from the freezer and reheated. It’s really feeling like soup time…the temps are dropping and we may even see snow this weekend. I am sooooo not ready for that. Seattle does not do snow well. Not at all.