Happy Monday! I woke up to 5 cm of fluffy snow laying on the ground and on my car. For the winter wonderland scene I saw outside my window, it was surprisingly warm out – only 0 degrees. I had quite a productive weekend doing householdy things and I put up my Christmas tree. I know it’s early, but I’m a huge fan of the holiday season and I couldn’t resist getting it up. It lights up my living room in the evening and brings me joy just looking at it.
I’m off to San Francisco on Wednesday and I can’t wait! I love to travel and explore new places, and since I live in Western Canada now, it’s a must to explore the surrounding area. I have a girlfriend flying from Toronto meeting me in San Fran, and we’re going to have quite the time. Alcatraz, Muir Woods, and a Napa Valley winery are on the list of to-dos, plus touristy sites like the Golden Gate Bridge, Full House hill and taking a ride on a cable car. I’m also looking forward to the food and drink scene – I hear San Fran has lots of yummy eats (especially seafood) and interesting cocktail bars.
I whipped up this salad this weekend with some leftover ingredients I had in my fridge. I’ve had a bag of Chioggia beets from a weekly delivery of veggies I received through the Community-Supported Agriculture program I was a part of. The salad turned out quite delicious and was super easy to make. Minus the time it takes for the beets to boil, assembling this recipe is a piece of cake. It’s also nicely colourful and perfect for the upcoming holiday season.
- 6 medium Chioggia or Golden beets
- ½ pomegranate, seeded
- ¼ cup chopped walnuts
- ½ cup dried cranberries
- 1.5 cubic inch feta cheese
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp salt
- ⅛ tsp ground pepper
- Wash beets & place in a pot. Fill with water so the beets are covered, place on the stove on high heat & bring to a boil. Reduce heat & simmer until the beets are fork-tender, about 35-40 mins.
- While the beets boil, prepare the rest of the ingredients. Cleaning pomegranate can get messy. My trick is to fill a large bowl with lukewarm water, score the pomegranate skin & remove the seeds in the water. The seeds will fall to the bottom of the bowl & the pulp will float. I use a small strainer to gather the floating pulp & then drain the seeds.
- When the beets are fork-tender, remove from stove, drain & fill with cold water. Let the beets sit in cold water for 5-10 mins which will help their skin come off easily. You will have to change the water a few times as the beets warm it up. Once cooled, remove the skin off the beets & dice into 2 inch cubes. If the beets are still warm, place in the fridge or freezer for a little bit.
- To finish the salad, combine beets in a bowl with the rest of the ingredients, toss & serve immediately. The salad can be stored in the fridge, but it will dry out slightly, so you will need to add some oil & vinegar to refresh.