Ugh. Do you ever go through ruts?
C’mon, you know what I’m talking about… right?
Ruts where you’re tired of your usual meals, your usual workouts, your usual music, even your usual clothes? I’ve been going through a bit of a rut. Working out felt like a chore, I wasn’t super excited about my weeknight menu plan, and I couldn’t stand the thought of wearing my go-to jeans and tee shirts.
One of the easiest ways to tackle this was, of course, by switching up my workouts. I joined a new fitness studio and am excited to start taking some new strength training classes. I actually feel excited about working out now (which is always a good sign).
Then I had to tackle the clothes issue. I took myself to my favorite second hand store and bought a few new items for my wardrobe. Done and done.
Once this was complete, it was time to conquer my menu plan. My first action item was to joinSun Basket. I fell in love with their local meal delivery service when they offered me the chance to try it for a week (if you’re curious, you can read my review here). I was so impressed with the quality, cost, and variety of the meals I signed up for weekly deliveries.
After I checked that off my list, it was time to work on revamping the rest of my weekly meal plan… And that’s where this roasted beet and cherry salad comes in.
Salads are one of my favorite easy summer meals, but when they start to feel boring, you definitely know it’s time to get out of your salad rut! This salad is a mix of spicy arugula, sweet cherries, and roasted beets tossed in a tangy vinaigrette. This roasted beet and cherry salad is great for vegan/vegetarian/plant-based folks, paleo folks, and anyone who likes a delicious salad in summer!
Psst: If you’re still in a food rut and need more meal inspiration, don’t forget that my cookbooks are currently 30% off! Use the code Sonnet30 at checkout to get your discount! Cookbook details here.
ROASTED BEET AND CHERRY SALAD
PREP TIME
COOK TIME
TOTAL TIME
Author: Sonnet
Recipe type: Salad
Serves: 4 - 6
INGREDIENTS
- 3 medium red or golden beets
- 1 tablespoon safflower oil (or another high-heat oil)
- 1 cup cherries
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- freshly-ground black pepper
- ¼ teaspoon salt
- 6 cups arugula
- ½ cup cashews
INSTRUCTIONS
- Preheat the oven to 450 degrees. Wash the beets, poke holes in each with a fork, then wrap each beet in a piece of foil with a drizzle of safflower oil. Roast for about 30 - 40 minutes, until the beet can easily be pierced with a fork. Let cool slightly, then run the beet under cold running water and use your fingers to remove the skins. Chop and set aside.
- While beets are roasting, slice and pit the cherries.
- Mix the olive oil, balsamic vinegar, red wine vinegar, dijon mustard, basil, oregano, black pepper, and salt.
- Divide the arugula amongst 4 - 6 plates. Top with the roasted beets, cherries, cashews, and drizzle with the dressing.
- Top with more freshly ground pepper if desired.
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