Tweet This is what we had for dinner the other night. My daughter and I were the only ones home and something simple, tasty and vegetarian would do. If the guys had been home, they would have thought we were trying to starve them, especially my son. He is all about protein.
Beets were going to be the main component for the salad so this is how I prepared them for roasting.
I mixed up a raspberry vinigarette that consisted of 1/2 teaspoon of Dijon mustard, 1/2 of a small minced shallot (about a heaping teaspoon), some raspberry vinegar that is so good you could drink it by itself (really, I am not kidding), and some olive oil. I purchased the olive oil and vinegar from A Taste of Olive that has a variety of olive oils, regional and infused, and 18 year old balsamic vinegar that seems sweet than other balsamic vinegars. They had an abundance of regular and white balsamics and I was amazed at the flavorings. Check it out for yourself, it is mind boggling. Try going into an olive oil store and tasting olive oil without bread from a little shot cup. It is not as easy as it sounds, at least not for me.
I tossed in some baby romaine, chopped up beets (I did not peel them like most recipes recommend and no one noticed either time), toasted chopped walnuts, crumbled goat cheese and tossed it all together. Then at the last minute my daughter and I decided to toss in some blueberries we had. I couldn't have been more pleased with the results. It seemed like the perfect mix of tangy and sweet and no conflicting flavors. It was also healthy and completely delicious. We sat out on our deck on a beautiful evening watching the sunset and eating our concoction that is our dinner. It wasn't fancy, maybe I could have worked on a better presentation but at the time it was perfect.