*Originally posted February 23, 2013
I am going to be a weatherman in my next life. Regardless of whether they are right or wrong, they still get paid. I am signed up to run the Hyannis Half Marathon tomorrow, something I have been looking forward to for months. They predict this big snow storm, I cancel my hotel, I make plans to run 16 miles on the marathon course this morning, I get up at 6am and turn on the computer to find out the storm is a bust. I was already in my running clothes! So I booked a new hotel and now I am running the race tomorrow after all.
I LOVE beets, and they are such a beautiful color. I usually make this when beets are in season, but I decided it would be a nice addition to my lunches this week.
- A bunch of parsley
- Beets, sliced and grilled (drizzle with EVOO, a pinch of salt, and grill for 10 minutes each side)
- 1/4 cup cooked lentils, (splash with white wine vinegar when cooled)
- handful roasted almonds
- goat cheese slices
- Vinaigrette (see below)
Combine all ingredients
- 1/4 c. white wine vinegar
- 2 tsp dijon mustard
- 1 tbsp minced shallots
- 3/4 cup EVOO
- salt and pepper
Combine 1st three ingredients, then slowly add oil until emulsified.