Grilled Eggplant & Goat Cheese Salad

Grilled Eggplant & Goat Cheese Salad

Can I say: you HAVE TO MAKE THIS?!
If you like eggplant or even if you think you don’t like eggplant: MAKE. THIS. NOW!

Farmers market is bursting with fresh, tender eggplants, especially japanese eggplant, which are sweet, silky and mild.
So DEE-lish!

This recipe was a genius inspiration by Giada De Laurentiis.

Slice japanese eggplants on the bias, lightly drizzle with olive oil and sprinkle with salt.
Grill on a medium-hot grill until tender, approximately 8-10 minutes, turning half way through.
Let cool to room temperature then sprinkle fresh goat cheese and toasted pine nuts over the top.
Drizzle with a dressing made with equal parts Balsamic Vinegar and Extra Virgin Olive oil, whisked with freshly chopped Mint and Basil.

This is so good, be sure to make more than you think you’ll eat, cause you’ll eat more than you think you will!
Make this. You WILL thank me, trust me, it’s really THAT good!

(Serve alone for lunch or with a freshly grilled salmon or shrimp. Heck, I’d have this for breakfast!)

Easy & Beautiful Beet Salad

A Farmers Market Run

Sunday morning started at 6:30am as my new ‘alarm’ clock (Mr Ruger) let me know it was potty time.

After Little Man fell back asleep mid-morning, I kenneled him (we are beginning his introduction to being kenneled) while off I ran for a quick peruse of St Paul Farmers Market. There was an abundance of beautiful produce from which to choose from, but fresh beets with beautiful greens attached caught my eye.
Wrapping up my shopping, I zipped home, just as Ruger was waking up and quickly set to work pulling lunch together for the family, (whom were due home any minute, and would be ravenous) if I know my family.

I like to be inspired by others creations, and after a quick internet search for beet greens I came upon a blog called ‘Sprouted Kitchen’ (click on the photo to be taken to the recipe) which sported a delicious looking salad which I then (as usual) modified to suit my needs.
I was in a time crunch, and I’m always tweeking recipes to fit what I have on hand, so I grilled my beets to save time and grabbed some pre-cooked quinoa from the fridge. Clean your beets thoroughly with a scrubby sponge, sliced them in to thick disks, olive oil/salt, and the grill on medium heat until tender crisp.
While the beets were gently grilling, I grabbed some frozen Salmon from the freezer (Costco sells an amazing frozen, individually wrapped, wild salmon that is quite convenient!) and got to work.


1 bunch of beets, greens tops removed, cleaned, and rough chopped; roots cleaned, sliced and grilled

olive oil for cooking

1/2 red onion

1 cup cooked and cooled quinoa

1/4 cup pine nuts, toasted



2 Tbsp tahini

2 Tbsp lemon juice

2 Tbsp apple cider vinegar

1-2 tsp honey

salt and pepper to taste

1 clove of garlic minced or put through a press

1 Tbsp extra virgin olive oil

2 Tbsp finely chopped chives

While the beets were grilling, I put a little cast iron pan on the grill and toasted my pine nuts.
When the beets were done and cooling slightly, I tossed the beet greens with the dressing, and gently massaged the greens with my fingers.  Add the quinoa, pine nuts, red onion and toss. If adding salmon, season as you wish, throw that on the grill and cook. Top the salad with your desired protein.

Not only is this simple salad delicious, easy and fast, but beautiful to look at! It takes full advantage of the full beet, both root and tops.
Beets are wonderfully good for you. If you are looking for an alternative to the traditional beet and goat cheese salad, give this naturally gluten free salad a try.
Bon Appetite!