Tonight for dinner I made a beet salad and French Lentil Soup with Tarragon and Thyme. It was all yummy so I took a picture since I want to try posting more about recipes I’ve tried, etc. on here.
The idea for the salad came after I ate at Andaluca for my birthday on Saturday. The “Green Bean” salad there had roasted carrots, beets, goat cheese, marcona almonds, and a sherry shallot vinaigrette. I had been wanting to “get into” beets for a while now, and the salad convinced me that I should give them a try.
To make my beet salad (I didn’t use a recipe for it), I first roasted two beets. I hadn’t done this before and roasting things is pretty new to me. Per the advice of my chef friend Troy, I wrapped the beets in foil and drizzled some olive oil and salt and pepper on them. I also roasted some green beans.
For the dressing I just mixed together a little olive oil, black pepper, red wine vinegar, and balsamic vinegar. I also chopped up some shallots and threw those in.
One thing that the Andaluca salad had that I felt mine was lacking was something like the goat cheese. Since I wanted to make this all vegan, I intentionally didn’t buy goat cheese. And then I realized that I had some vegan cream cheese. I heated that up and added it to the salad — and it was very goat cheese like!
The lentil soup recipe came from my favorite cookbook: Veganomicon: The Ultimate Vegan Cookbook. I would have never thought to make this soup (I don’t really like tarragon) but my friend Shannon highly recommended it. And to my surprise — it was great.
Overall, I think I can definitely improve on the salad. I forgot that the Andaluca one had nuts in it so I should’ve included candied walnuts or something. I also want to work on refining the dressing to be perfect. And next time I doubt i’ll include the cream cheese — if anything I might add some pieces of tofu.
So there you have it — another yummy vegan dinner!