Friday, September 10, 2010

Leftovers Lunch: Golden Beets w/ Asparagus & Hazelnuts

beet hazelnut

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.



And there you have it, a really good "leftovers lunch", or lunch made with leftovers.

7 comments:

elra said...

So pretty looking salad, especially the golden beat!

Proud Italian Cook said...

That's a beautiful salad Stace! The green against the golden beets, gorrr geous!

Ciao Chow Linda said...

Beets are one of my favorites and add arugula and asparagus and I could eat this every day.

Dana said...

I'd love that as a non-leftover salad too! I so wish Randy liked beets! That is so pretty.

tasteofbeirut said...

this is a lovely salad and I could eat it day and night!

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The Japanese Redneck said...

Those golden beets really are pretty.