New Year's resolutions may be easily broken, but I don't think that makes them any less valuable. I see them as a way to evaluate the past year and envision the year to come. Goals aren't a bad thing, and these are just a type of goal. I have a few things in mind for the coming year.
1. Fully embrace the Oil-cleansing Method. I'm a few weeks away from the start of the last year of my twenties, (My cranky brain keeps yelling "You're almost 30!!!"), and probably it's time to develop that skin care regime "real adults" have.
2. Read more non-fiction and less generic YA dystopia.
3. Continue on my quest to a "greener" home. Next up: all-natural, homemade cleansers and soap nuts.
4. Refocus on eating healthfully. Learn how to eat healthy foods while being in love with a pork-rind loving man. This means joining Weight Watchers again and really taking care of myself again.
I really am just wanting to be healthy this year; mind, body, and home. To begin on the right foot, I started my year with this large salad for dinner. It really has it all. Delicious green spinach, sweet naval oranges, earthiness from the beets, and a fantastic creaminess from the goat cheese.
In the past couple of months I've become enamored with grains in my salads. I love the added texture they add to the meal, plus they go a LONG way towards making a salad an actual MEAL. In this salad I used some quick-cooking farro I was lucky enough to find at Trader Joe's. If you can find uncooked regular farro that will of course work just as well. Also, wheat berries or even barley would make a great substitution. The farro made the salad really filling and gave it a pleasant chewiness.
I have a confession to make. I don't eat oranges, like, ever. It's not that I don't like them, the taste is great and I love orange juice. I just can't stand the pith and membranes. The only way I like them is when they are cut into segments or supremes. (Go to the link for a how-to video). It takes a little more time, but for a dinner salad I think it's worth it to give you a beautiful, membrane free orange.
If you're hesitant about the beets I implore you to give them a try in this salad. I'm not always a fan of the earthiness of beets alone. They do have a tendency to taste a bit like dirt. Here though, they really match well with the sweetness of the orange and the creamy goat cheese.
Throw this salad together in your favorite bowl (bonus points for beauty and age) and start the year with some freshness and lots of color. There will still be time for cookies later.
Beef, Beet, & Farro Salad with Goat Cheese & Oranges
Makes 2 Entree or 4 Side Salads
4 steamed & peeled baby beets, quartered
2 naval oranges, peel, pith and skin removed
5 oz. crumbled goat cheese, preferably with herbs
1 cup cooked farro
4 oz. roast beef, shaved
5 cups baby spinach
3 tablespoons oil & vinegar dressing
1. Divide spinach between two bowls. Drizzle dressing evenly over each. Toss to coat.
2. Sprinkle 1/2 cup over each salad.
3. Top with remaining ingredients, dividing evenly between both bowls. Enjoy!