Leftovers Lunch: Golden Beets w/ Asparagus & Hazelnuts
The reason I love grilling and roasting vegetables is mainly to have leftovers.
You can be so creative with leftover veggies. You can make frittatas, quiches, paninis, or a nice salad, like I did for lunch.
I use prewashed bagged arugula, and mixed the greens with a dressing made with:
1 tbsp grainy mustard
2 tbsp white wine vinegar
3 tbsp hazelnut oil
Top with the leftover grilled asparagus (sliced on the bias), roasted golden beets (which I love to have hanging around) and some chopped hazelnuts.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF50k5ag5v5TTg7cgbXiVgNaKXcOVIKI3WsuXTlVm68VXB3jFbGw6DNCJfxrwH014bgoh34A7RdKkjnWRpnfH5vIwWNix615yMm6HGxHgkjp5n_84f2jvb4ndceJYxh2woyNGoXiX0HdE/s400/beet+hazelnut2.jpg)
And there you have it, a really good "leftovers lunch", or lunch made with leftovers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
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