Roasted Beet Salad with Pistachios & Goat Cheese

When I was a kid, I had such a thing for pickled beets. Sweet. Sour. Totally my jam. I still love some pickled beets, but I also really, really love roasted beets! They’re so good – a little meaty, a little earthy, just a hint of sweet and 100% satisfying.

As the weather has started to break, I’ve been very into salads. This one is just so simple, and you can roast beets to enjoy for the whole week. AND it’s elegant enough for entertaining – win win in my book.

I also think it’s very possible that I love beets because they make such a wonderful vehicle for salt. And y’all should know how much I love salt by now – I mean, I bring it back from every vacation we take! I love beets with a sel gris. It gives a little extra briney flavor that I just can’t get enough of. Plus, like the pistachios, it gives you a crunch to the buttery soft beets.

Dinner Salads with Marinated Chickpeas & Cilantro Vinaigrette

For some reason, when I think about dinner I rarely consider salads. I think I have this idea in my head that when I’m making dinner for my husband it has to be a “thing” and a salad isn’t a “thing.” I usually think of it as needing to make a protein and a vegetable – but hello! Dinner salads are a protein and a vegetable!

I made this salad to be served along side the Turkey & Candied Bacon Paninis from yesterday, so I opted to use marinated chickpeas instead of a steak, chicken or shrimp. You can totally add an animal or fish protein to this salad to up the ante for an actual dinner salad! You do you boo, right?!

It’s hard to keep things fresh and new, especially when you’re talking about weekday cooking. Usually, I go to my go-to vinaigrette recipe, but it really can get a little old. There’s only so many times I can eat salad without getting bored, let alone salad with the same mustard-vinegar-lemon-olive-oil combo. So, for this salad I whipped up a cilantro vinaigrette (which I served with roasted potatoes, too!) – and I’m a better woman for it.