Tuesday, May 7, 2013

Two for Tuesday.

Miles today: 0 miles, AM
Miles in 2013: 368.53 miles

Two for Tuesday, kick ass recipes, that is. Up until about 4 months ago, I hated both gin and beets. (I realize the two things could not be more unrelated...it will make sense shortly) It wasn't a question, I just knew I did not like them and was happy with copious amounts of vodka and other vegetables. I don't even know what happened. Somewhere along the line, I tried a goat cheese and beet salad and fell in love. And then in Charleston, every restaurant and bar had all these amazing sounding gin drinks. I couldn't miss out on what is obviously a trend in boozing, and low and behold, I loved them. 





(Although you could probably throw anything in with simple sugar, muddled mint, lime, and cucumber and I would probably love it) So now I am totally in love with both gin and beets. Is this what they refer to as "growing up?"



Anyhow, I wanted to make a beet recipe at home but was a little nervous about cooking them. That was silly because they are literally the easiest things ever. I found a recipe in Cooking Light and was sold. I made it for Larry (who doesn't like beets) and his mom. The salad came out so well and looked beautiful. Definitely easy enough for a week night, but fancy schmancy enough for company. 




Farro and Beet Salad (this amount served 3 people perfectly)

2 bunches small beets, trimmed
2/3 uncooked farro (farro is similar to brown rice or barley, either of which could be substituted)
3 c water
1/4-1/2 tsp salt
3 large handfuls of arugula
1/4-1/2 c goat cheese, crumbled
2 tbs apple cider vinegar
1-2 tbs extra virgin olive oil
2 tbs plain, fat free greek yogurt
1 1/2 tsp poppy seeds
2 tsp honey
1/2 tsp pepper
2 garlic cloves, crushed


  • Preheat oven to 375 degrees. Wrap beets in tinfoil and cook for 1 hour and 30-40 minutes, until tender. Peel and cut into small quarters/slices depending on size. Grab a pair of gloves, otherwise your fingers will be pink for days.
  • Place farro in water and bring to boil. Reduce heat and simmer for about 25 minutes. Drain and season with salt.
  • To make dressing, whisk together vinegar, honey, yogurt, garlic, pepper, poppy seeds, and olive oil. Add salt to taste. 
  • To plate, place cooked farro on bed of arugula. Top with beets and goat cheese. Drizzle with dressing and enjoy! 


What goes better with a spring salad than refreshing cocktails?! Larry hooked us up with these  incredible gin cocktails.

Larry's springtime cocktails (This only serves one person...you will want seconds)


1 oz. St Germain's Elderflower Liquor AKA best tasting liquor ever.
1 1/2 oz. Gin (we like Sapphire or Hendricks)
3/4 oz. fresh lime juice
1/4 oz. simple syrup (Larry actually made the simple syrup himself. So proud...)
seltzer water
cucumber 
mint leaves

In a cocktail shaker, combine St. Germains, gin, lime juice, simple syrup, cucumber slices, and mint leaves. Using a muddling tool, crush all ingredients together. Add ice and give it a good shake. Pour into glass and top with a splash of seltzer. Garnish with a slice of lime or cucumber. 



You can thank me later....or come visit me and make me one...