My dear pregnant friend was coming for lunch, and I hadn't been to the grocery store in a while. The last couple times she's been here, I'm pretty sure I made her white pasta with canned sauce. Ouch. I mean, yummy, but... not exactly a shimmering nutritious meal. I scrounged around for the healthiest things I could find in my fridge and then consulted Chef Google to see if they could be properly combined. I found a beet salad recipe that was supposed to go on top of arugula. And I discovered a bok choy asian salad recipe that used raw bok choy as its base. I cannot believe how easy and delicious and healthy and gorgeous the combination/adjusted recipe turned out. So I will share it with you.
Ingredients:
3 beets
2 anjou pears
3-4 stalks of bok choy (leaves sliced, stems chopped)
1/2 cup toasted walnuts
1/3 cup nice olive oil
1/2 cup balsamic vinegar
Instructions:
Roast the beets on a baking sheet for an hour at 350 degrees, then peel and shred them. They will stain your hands. You will not mind once you taste this salad. Or you could wear gloves, but who does that? Rince pears and shred (I left the skin on, added texture and vitamins!) Mix shredded pear and beet with oil and vinegar. Spread on top of bok choi leaves and sprinkle with walnuts and bok choi stem pieces. Enjoy!
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The company and the salad could not have been more satisfying.
