Saturday night we had dinner with the Pirates and the Horse Whispers. Dinner was held at the Pirate's abode, and it was especially toddler friendly. Thatbaby headed straight for Little Pirate's cars, and Little HW joined in as soon as she arrived. It wasn't long before the three of them were running around the home and diving into piles of foam blocks.
Mrs. Pirate, being the genius that she is, set out a special "toddler appetizer" station, which became Thatbaby's home base, which allowed the men to hang out and drink beer, while that women hung out and drank wine. She served the perfect dinner for children and adults alike - bbq chicken sandwiches, macaroni and cheese, sweet potato fries and tater tots - and a salad filled with leafy greens, clementines, and beets.
I love beets in salads, and Mrs. Pirate's salad reminded me that I haven't thrown beets in my salad in a very long time. It was about time we rectified that. I love beets and blue cheese together. Something about the sharpness of the beets with the tanginess of the cheese. As with any good salad, I also threw in whatever vegetables were in my fridge at the time.
Salad with Beets and Blue Cheese
2 cups mixed spring greens
1 can of hearts of palm, sliced
1 red bell pepper, sliced
1 pint of cherry tomatoes, halved
3 beets, roasted and quartered
4 oz blue cheese crumbles
1/4 cup balsalmic vinaigrette
- Toss together the greens, hearts of palm, bell pepper, tomatoes, beets, and blue cheese.
- Dress with the salad dressing and serve.