Happy Spring! I have been convincing myself it is warmer than it really is and have boycotted wearing jackets in the middle of the day. Probably not the best decision, but I am preparing myself for the sunshine to come. I got very used to the 85-90 degree weather in Dubai, and with my upcoming Florida trip, there is no need to accept the cold weather. I even got a little taste of winter when I was in Dubai - Ry and I went skiing in the Mall of the Emirates at Ski Dubai.
It was the most ridiculous experience imaginable, and we all know I have had my share of ridiculous experiences. I was in a tank top and sandals and was waiting in line with the most diverse group of people all waiting to get fitted for our snowsuits and skis. We bought some matching striped hats and purple gloves and then suited up. We carried our skis up an escalator and then walked into the world's largest refrigerator. The "mountain" wasn't huge, but it definitely did the trick. The best part was when I went on the "advanced" lift and fell off (FYI - I have skied since I was 4 years old...). Ryan was in front of me and didn't see, and I rolled down the mountain into the guy behind me cracking up. After the fall, my lips turned purple and my teeth wouldn't stop chattering, so we went inside, got back into our summer clothes, and returned to the dessert - pretty standard if you ask me.
Tonight's recipe was inspired by my dear friend Naima. I met her through my IIN health coaching program, and she is a wonderful cook. She is from Tunisia, and she has so many wonderful recipes using fresh, seasonal ingredients. The first time she came over for dinner she brought a gorgeous beet salad with potatoes and tomatoes. I switched it up a bit using rainbow beets from today's farmers market and nixed the potatoes. This is an amazingly light and fresh side dish that goes great with any meal. This is the perfect addition for your next dinner party because it can be made in advance. Thanks Naima!
Rainbow Beet Salad:
Serves 4-5, Prep time: 10 min, Cook time: 30 min
- 1 white beet
- 1 golden beet
- 1 red beet
- 20 cheery tomatoes, chopped
- 1 Tbsp. olive oil
- 1/2 lemon
- 2+ Tbsp. chopped parsley
- Sea salt and pepper
- Peel each beet and chop into large pieces
- Boil uncovered for 30 minutes until soft
- Chop tomatoes and cooled beets into bite-sized pieces
- Toss with olive oil, lemon juice, sea salt, and pepper
- Serve at room temperature or chilled