Archive | June, 2015

Summer Salads

I must say, I’m a creature of habit. I get on a kick with ingredients or snacks and basically eat the same thing everyday–it’s not great for my blogging hobby 😉 Beets are one of those foods I’ve been on a roll with lately, I’ve even gotten Bowen to love beets. 


My favorite way to eat them is roasted on 400 degrees for 1 hour, until the  sugar in the beets caramelize and they get all sweet & delicious. I love placing them atop leafy greens when they are still warm–it makes a delicious summer salad. Here’s the two salads I’ve been loving lately: berry almond salad & Roasted beets and balsamic cauliflower salad.


Summer Salads
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  1. 1 beet, peeled and sliced in rounds
  2. 2 handfuls mixed leafy greens
  3. 2 T parmesan, grated
  4. 1/2 cup cauliflower, chopped
  5. 1 T olive oil
  6. 2 tsp balsamic vinegar
  7. kosher salt & cracked pepper to taste
  1. Roast beets in a tin foil pouch with olive oil, kosher salt & cracked pepper for 1 hour on 400 degrees. Toss cauliflower in olive oil and balsamic and roast on 400 for 20 minutes. When the veggies are tender, mix together vinaigrette and toss lettuces, add roasted veggies and grated parmesan.
  2. For the summer salad, substitute 1/4 cup blueberries & strawberries for veggies and sub 2 T chopped almonds for parmesan. Enjoy!
Mississippi Made