Mains, Salads, Sides

roasted beet and avocado salad

November 7, 2010

Wow! Just look at the vibrant colours in this dish! I have to say that Fall has some of the yummiest and most versatile foods in it’s season. From various types of squash, to boatloads of apples, and from brussel sprouts to swiss chard…you just can’t beet it! Beets…with an earthy flavour, this very nutrient dense vegetable can be eaten raw, boiled or slow-roasted.

When looking back, I have so many fond memories of my mom’s amazing cooking. Ah, all those delicious Sunday meals. I specifically remember her making boiled beets for my dad and brother regularly (at that time, they were the only ones that liked them…everyone else thought they were weird because they made your pee turn pink/red! haha). Some say that this may be linked to an iron-deficiency…hmmmm…

Anyways, as I stood in my kitchen the other day, scrubing my stained hands like crazy, I was flooded with emotion. As I was doing this, I could vividly see her doing the exact same thing, back in the small town home I grew up in. It is funny how different experiences, scents or songs, for example, can make you think of people dear to your heart that have passed on. Beet-stained fingers made me remember how much my mom loved cooking for her family and how hard-working and dedicated she was. She always wanted others to be happy and always went above and beyond. Miss you so much mom ~xox~ Extra love was poured into this dish, as I attempted making beets for the first time. It definitely won’t be the last either. Roasted enough to have for leftovers as well…


Lemon & Thyme Pork Chops






Salad Dressing



When making salad dressing…I honestly usually just “wing it”! These are the basic ingredients that I use, whisk everything together and then usually use my taste buds to gage when it is done to my satisfaction. Play around with different dressings and have fun with it. ENJOY!!!

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