I LOVE beets. Before today, I had never made these little doodads because I didn’t even know what a beet looked like. Well, I obviously knew what they looked like when they were prepared and served to me at a restaurant. But if I had to pick them out in a grocery store I would be completely lost.
So, the first step would be finding the beets in the grocery store. The second step would be cooking them. Seriously, doesn’t it seem daunting? Well, let me tell you, it was easy peasy. I just MICROWAVED it. Mind. Blown.
This salad consisted of 3 of my other favorite things – arugula, feta and avocado. I’m pretty sure I could live off of those 3 ingredients.
Here is the recipe for the Beet Salad http://www.myrecipes.com/recipe/golden-beet-salad-avocado-feta. Except I used red beets instead of golden. Because, like I said, finding these beets was like a scavenger hunt.
The pasta was super simple and was exactly like a caprese salad tossed right into pasta. Here is the link http://www.myrecipes.com/recipe/pesto-pasta-salad-tomatoes-mozzarella. It had a homemade pesto sauce, baby tomatoes and chunks of mozzarella. Mark thought the chunks of mozzarella were tofu. Psh, like I would ever serve him tofu. Except I did. Once. I don’t think he knew though. He probably knows now.
I’m so used to making dinners and boxing half of them up because it’s just Mark and me. But tonight we had one of Mark’s brothers over. (There are 4 boys total in their family). So I didn’t have to box anything up. Which made me think…if I have 4 boys, I’m doomed. Because my whole life will be spent in the kitchen and my wallet will be officially empty.