Chips off the old block

I took Brad to physical therapy for his chronic foot injury today. While I was in the waiting room, his calculus teacher, who taught Cassie as well, also came in for PT. She went back for her appointment without seeing me. She came out before Brad and asked the receptionists if they knew Bradley. She then told them all about what a great student Brad is and, in fact, that Brad and his sister Cassie are probably the two smartest kids in the whole school! Only on her way out did she see me and realize who I was, which led to further discussion of how wonderful my children are, which I'm well aware of, of course, but always appreciate hearing from someone else. So that made my whole afternoon and for one of the all-time great dinner table stories.

That has nothing to do with this salad, other than that this is what I served with dinner tonight while I was giving Brad and Cass swelled heads. Mom and I both loved the salad and will definitely make it again, instead of having to wait to have beet salad when we go to Dr. Ho's.

Beet Salad

Time: <8 minutes (not including making a vinaigrette)

I made this with Lemon-Mustard Vinaigrette, but Fig-Sherry Vinaigrette or a balsamic vinaigrette would also work.

100 grams arugula (half a bag of Trader Joe's Organic Arugula); or baby spinach
Lemon-Mustard Vinaigrette, recipe below (see note)
half a package of Trader Joe's Steamed & Peeled Baby Beets
chevre goat cheese
coarsely chopped pecan pieces (I used Trader Joe's Unsalted Dry Toasted Pecan Pieces) or candied pecans

    1. Dress the arugula or baby spinach with vinaigrette until the dressing just coats the leaves. Divide the greens among 2 or 3 bowls or plates.
    2. Warm the beets according to the package instructions (I microwaved them for a minute), then cut them into ¼-inch slices. Arrange the sliced beets over the dressed greens. Top with little chunks of goat cheese and the pecan pieces. Drizzle a little bit more vinaigrette on top of everything. Serves 2 or 3.

Lemon-Mustard Vinaigrette

Adapted from Trader Joe's

Time: 6 minutes

105 grams (½ cup) extra-virgin olive oil
30 grams (2 tablespoons) freshly squeezed lemon juice
15 grams (1 tablespoon) rice vinegar
15 grams (1 tablespoon) Dijon mustard
7 grams (1 teaspoon) honey
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ of a small shallot, very finely minced (~1 tablespoon), optional

Combine all of the ingredients in a pint jar or a squeeze bottle, and shake like mad until emulsified. Store in the fridge for up to 6 months (much less if you use the shallot). Take the jar out of the fridge at least 10 minutes before you're going to dress the salad so it can warm up some, then give it another vigorous shake to recombine everything. Makes about ¾ cup.