Summer Salad

Trying to stay healthy in the summer can be hard with all the delicious choices of meat just waiting to be grilled! I think my red meat consumption during the summer months increases 10 fold. Some days I wish I had the metabolism of an 18 year old boy so that I could eat a delicious cheeseburger without all that guilt. One recipe that is life saving when trying to resist the temptations of that rare filet mignon or that rack of lamb is an amazing summer salad made with beets, warm goat cheese and pine nuts. This salad will make anyone stick to their diet and will also satisfy their taste buds!

Spinach Salad with Warm Cheese, Beets and Pine Nuts
Ingredients
4 cups of baby spinach
3 beets, peeled and cooked (boiled or microwaved)
1 tbsp honey
1/4 cup diced red onion
2 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup pine nuts
Two slices of goats cheese (about 2 tbsp)

In two salad bowls arrange the baby spinach. Slice the cooked beets and place on top of the spinach. For the dressing combine the diced red onion, honey, olive oil and red wine vinegar in a bowl and whisk together. In a small pan, toast the pine nuts for a few minutes on a low heat until golden brown. On a cookie sheet or in an oven safe dish broil the goat cheese until warm (microwave for 20 seconds if you are in a hurry). Once the goat cheese is heated place it on top of the salad and drizzle on the salad dressing. Serve and enjoy!

Tada!

Please note: this recipe was adapted from the cookbook "What to cook and how to cook it" by Jane Hornby.