Before I tell you about the Beet with Goat’s Cheese salad, I have a warning.
I have what can best be described as a blinding migraine at this very moment. A gut wrenching, eye watering, sleep depriving migraine. So there will be no “funny” in this post. None at all.
Hey! Did you hear the one about the … oh nevermind. I just can’t do it.
I cannot conjure funny when I have to hold my head at a precise angle, whilst shoving my thumb into the base of my skull and using the other hand to smash an ice pack over my right eyebrow. I am currently typing with my nose. Which is considerably easier than typing with fake fingernails on.
Did I mention I also have my period?
‘Cause “God” is funny like that. A real jokester.
“Hey I have a GREAT idea! Let’s give women MENSTRUAL CYCLES! Every month they’ll bleed and bleed from their lady parts. Oh, what a hoot. And, AND … let’s make them prone to vomit inducing headaches at the exact same time! Maybe throw in a bit of the squiggly poops. Har, har, har … oh jeez … wait’ll I tell the boys about this one. They’ll get a real kick out of it down at the white robe with rope belt store”
So here you have it … a salad … that even a menstrual migraine couldn’t stop me from making.
Beet & Pear Salad with Goat’s Cheese Salad
Gather your ingredients:
Wrap beets in a few layers of tinfoil.
Cook beets in oven preheated at 425° F for 45 minutes to 1 hr. Check for doneness by piercing with tip of knife or fork. Should easily yield.
Mix together ingredients for Dressing:
1/4 cup Orange Juice (fresh is best)
1 Tbsp Red Wine Vinegar
1 Tbsp Avocado Oil (can use Olive Oil)
2 tsps. Dijon Mustard
1 tsp. Raw Sugar (can use 1/2 tsp. regular sugar)
It’ll look like this:
Remove beets from oven.
Let beets cool slightly, then remove the skin by rubbing it off with a paper towel.
Slice beets in circles, or quarter them. Circles are a little more artistic, quartering them will give the salad a more rustic look. Whatever your little heart desires. Refrigerate the beets until cool. I usually cook the beets and make my dressing the day before I have this salad, so on the day of eating it, it’s only a matter of assembling it all.
Ow!!!! (refer to 1st. paragraph)
Peel your pear and slice it up too. (this can only be done right before assembling the salad otherwise the pears go brown)
Arrange beets and pears on plate, crumble goat’s cheese over top and sprinkle with pecans. Drizzle with dressing.
Feel free to fiddle around with this recipe. I tend to like the dressing a little sweeter so sometimes I add more sugar. Or you don’t have to add any sugar at all. At this point I don’t care whether my brain bleeds out of my ear, so I’m really not all that concerned with the amount of sugar you put in your salad dressing. Although, I do think you should put a little in. (insert overused yet indispensable “smiley” face emoticon here)