a simple recipe :: beet summer salad

One of my favorite meals to make during the summer are different variations of salads. Fruit, veggie, tosses, pasta, chicken, tuna… you get the drift. Basically I love being able to either quickly prep myself a balanced meal in a bowl, or have it ready to go in the fridge so I don’t have to cook. If you like beets here is a new salad I’ve started making for myself that I just can’t get enough of.

Ingredients ::

• ½-3/4 cup pasta
• 1 ½- 2 cups mixed greens or lettuce of your choice
• 1-2 diced beets
• Olive oil
• 1 Tbsp toasted pinenuts
• ¼ cup crumbled goat cheese
• 2 Tbsp. pesto

Instructions ::

1. Cook and drain the pasta. Before chilling the pasta toss liberally with olive oil until well coated.
2. Once the pasta is chilled remove from fridge and check to see if you’d like more olive oil. Add as desired.
3. Toast the pinenuts in a small pan. Watch them closely to make sure they don’t burn!
4. Start building your salad – mixed greens, pasta, diced beets, pesto, goat cheese, and toasted pinenuts.
5. ENJOY!

Tips ::

• Mix things up by making this an all pasta salad. This version can be made ahead of time for a pre-prepped meal.
• Add red onions for an extra kick.
• Mix up the main veggie – various root veggies, asparagus, or another favorite.
• Obviously the pasta is the most time consuming part of this recipe, I suggest making a large batch at once and having it on hand.

Do you have a favorite easy summer salad? Something to take to the lake, park, or just enjoy as you play in the yard? Tell me your recipe!