I’m craving something a bit different today.

I’m craving simplicity.  I feel on life and technology overload.  It’s such a strange time to be a blogger (either big or small.)  There are people declaring food blogging has “jumped the shark” or that trying to start now is like entering in to a small pond with an overload of big fish.  There’s the campaign to be real (with some great post) and the true interest in how certain bloggers go about their day to day.  There are books on how to start food blogging and more manuals then I can count about how to take great food photos.  There’s conferences, twitter meet-ups, sponsorship, and really more things than I can track.

What does all of this make me want to do?

Turn off my computer.

Go camping.

Eat salads.

My body is telling me to push in the opposite direction, to go simple.  So this week I’m craving a simple salad, a little camping, and time away from the computer. I feel like I need to hit a refresh button and I’m thinking a little fresh air (and some salads) are going to do the trick.

Maple Roasted Beet and Goat Cheese Salad

Preparation 5 mins 2017-06-23T00:05:00+00:00 Cook Time 1 hour 2017-06-23T01:00:00+00:00 Serves 2     adjust servings


  • handful of beets
  • 1 tablespoon walnut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • lettuce
  • goat cheese
  • sunflower seeds
  • Olive oil, for drizzling


  1. Preheat oven to 425˚.
  2. Whisk together oil, maple syrup, and salt. Wash and quarter beets (I don't peel beets.) Toss is oil mixture and place on a baking tray. Roast until soft and tender (this could take anywhere from 45 minutes to and hour and a half- just depending on the size of your beets.)
  3. Once done, toss together with desired amount of lettuce, goat cheese, and sunflower seeds. Drizzle with a touch of olive oil.



Tagged with →