Happy Tuesday? 🙂
Tuesday’s aren’t so bad, actually. They mean there are still a good amount of days in the week left to get things done, right?
Yikes – with work/school/marathon training/blogging and living – life has been so busy lately and I’m feeling like there should almost be an extra day in the week.
Monday was a rest day, which I think I definitely needed after Saturday’s last 20 miler and easy run on Sunday. This morning I met up with Megan for about 5.25 miles in Central Park, which was an excellent start to week 1 of the taper. 🙂
I’ve decided to use my Wednesday runs as marathon pace/tempo runs during taper, and sandwich them with easier runs the rest of the week. Hopefully this will give me a good amount of rest with a little speed mixed in.
19 days left until the big show!
Now, onto a delicious and easy recipe. When brainstorming about what to make for my weekly dinners, the beet popped into my head. Not only are they delicious, high in folate and fiber (to name a few), but they are such a pretty color, aren’t they?
I’ve always liked the combination of beets, goat cheese and arugula, so I went with it.
I peeled the beets (which is a bit messy!)
And placed ’em on tinfoil for roasting
An hour later they were done, and I chopped them up and combined with cooked quinoa and some chicken breast I had just grilled
Added the goat cheese and chopped green bell pepper
Added the arugula and mixed everything together
I love how the beets turn everything all purpley 🙂
Beet, Quinoa, Goat Cheese and Arugula Salad
Makes four equal dinner portions
- 5 medium sized beets
- 1 green bell pepper
- 1/4 lb soft goat cheese
- 1 1/4 cup dry quinoa
- 4 large handfulls arugula
- 1 lime (for juice)
Preheat oven to 425 degrees. Peel beets and chop off ends; place on tinfoil and drizzle with olive oil, pinch of salt and pepper. Wrap beets snugly in tinfoil and place in oven. Cook quinoa as directed on box (2 parts water, 1 part quinoa, bring to a boil and simmer for ~10 minutes) and set aside. Chop pepper into small chunks.
Once beets are tender (about an hour, depending on how big they are), remove from oven and cut into small chunks. Add quinoa to Tupperware or bowls, top with beets and peppers, and sprinkle lime juice atop. Mix together. Add goat cheese chunks to each portion, top with arugula and mix together again. Enjoy!
Did you know? About 10-14% of the population experience a condition called beeturia after ingesting beets. This is when the urine (and sometimes stool) are purpley-pink-red (from the beet pigment betacyanin), and is caused by either a gene variant, low stomach acid, iron deficiency or variation in the gut flora (there are probably more factors, but these are what I read about most often).
I know this because I have it and it’s so weird! The first time it happened after I ate a lot of beets, I was convinced my kidneys were failing.
‘Cause I”m not dramatic or anything…
And on that note, great days, all!
Question: When was the last time you ate a beet? Favorite colorful vegetable? (P.S. beets always remind me of that old Nickelodeon show, “Doug”!)