If there's one thing that's true of my ideal life, it's that I would eat amazing, healthy, home-cooked meals every day. The worst part is coming up with what to make, so I've decided to start including some recipes in our weekend blog posts. This one is an original recipe by the amazing Vanessa Fiallos! Scroll down to view the full recipe.

Golden Beet Salad

by Vanessa Fiallos

1 serving

5 slices Balsamic pickled onion (Recipe Below)
5 slices Golden beet, cut in ¼ inch slices *
4 slices fresh Mozzarella (1/4 inch slices, about half of a ball)
1 TBSP pine nuts, toasted
Arugula Leaves
Extra Virgin Olive oil

Balsamic Pickled Onion: 4 servings
¼ cup red onion, very thinly sliced
1 TBSP good quality Balsamic Vinegar
1 tsp raw good quality Honey

Toss all ingredients together. Set them aside to pickle for at least an hour stirring every once in a while so that it pickles evenly.

Season the beets with a dash of salt and top with the mozzarella, pine nuts, pickled onion, and a few arugula leaves. Drizzle the salad with some olive oil and another dash of salt.

*Don’t know how to cook beets? First, take the stems off and wash. Then add beets in enough water to cover them in a pot with lemon and salt. For 4 small beets I used ½ juice from a lemon and 1 tsp salt. Boil till tender, about 30 minutes. Let them cool then peel skin with your hands.