Beet Caprese Salad

Beet Caprese SaladBeet Caprese Salad //

Oh, don’t you just love that summer is approaching rather quickly? Even though we are only in the midst of this spring season, I am eagerly awaiting pretty summer days… filled with lazy pajama mornings, no frantic schedule, loads of time with the kids, endless amounts of sunshine, and light tasty dishes enjoyed alfresco! How about you?

Beet Caprese Salad Recipe via Simply Happenstance #capresesalad #beets

This light Beet Caprese Salad is the perfect dish to accompany a warm day! I’ve had variations of it recently, while dining out. I decided to start lunching on this homemade salad during our Spring Break, since I had a little more time to focus on healthy meals. The combination of fresh vegetables, flavorful basil, creamy burrata cheese, crunchy pine nuts and slightly tangy balsamic dressing is brilliant! Your tastebuds will surely do a happy dance! 

Beet Caprese Salad via Simply Happenstance

Beet Caprese Salad with a Balsamic Dressing (recipe on Simply Happenstance)

The preparation takes mere minutes if you start with pre-cooked beets (that would be my recommendation to you). I bought them in the refrigerator section at Trader Joe’s. The rest of the ingredients you can slice and layer into a bowl or platter to serve. You can omit the spinach leaves altogether, and serve this deliciousness as an appetizer (by itself), or as a topping on warm grilled bread to make bruschetta. 

Beet Caprese Salad (via Simply Happenstance)

Regardless of how you decide to serve/eat it… you will be delighted! The freshness of the ingredients and robustness of flavor really shines through! 

Print Recipe

Beet Caprese Salad

This deliciously fresh Beet Caprese Salad makes for an excellent first course or light lunch during the warmer months of the year!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Lunch or Dinner
Cuisine: Salad
Servings: 2
Author: Simply Happenstance

Ingredients

  • SALAD //
  • 1/2 pound beets approx. 2-3 medium // scrubbed, steamed, cooled and sliced
  • 1 ripe avocado // skinned and cut into bite-sized chunks
  • 1 cup cherry tomatoes or 1/2 pound heirloom tomatoes // sliced
  • 1/2 cup fresh basil // chopped or left whole
  • 8 oz. fresh burrata cheese //drained and cut into 3/4-inch pieces
  • 1/8 - 1/4 cup roasted pine nuts
  • 2 cups of fresh spinach // rinsed and dried
  • BALSAMIC DRESSING //
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • sea salt and ground black pepper to taste

Instructions

  • DRESSING //
  • Add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined OR mix in a small bowl using a fork to combine. Set aside or refrigerate until ready to use.
  • SALAD //
  • In a medium-sized bowl or platter, layer salad ingredients starting with the fresh spinach leaves.
  • Add the sliced beets, avocado, tomatoes, basil, burrata cheese, and pine nuts.
  • Drizzle on the balsamic dressing.
  • Serve and enjoy immediately!

Notes

* You can omit the spinach leaves and serve as an appetizer using the remaining ingredients. Eat this tasty beet caprese salad on its own, or serve with warm grilled bread (to make bruschetta).
* To make this recipe even easier, I purchased my beets all ready cooked and ready to eat from the refrigerator section of Trader Joe's.

 Enjoy, friends! The warm days of summer are drawing near! 
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Chicken Sausage Veggie Bowl

chicken sausage veggie bowl {recipe via simplyhappenstance.com} #chickensausage #veggiebowl:: Chicken Sausage Veggie Bowl ::

If you happen to follow Simply Happenstance on Instagram… you may have already seen pictures of my favorite lunch! I’ve showed a couple variations, but haven’t actually shared the recipe on our blog. I thought it was about time to do so! 

A few months ago, I embarked on the Whole30. Basically, it’s an eating plan where you eat primarily lean meats, veggies, fruit, some nuts, and healthy fats. {Are you wondering why I would do such a thing? Ha! To torture myself, of course! No… I’m only kidding! If you have questions about it, just leave a comment below and I’ll gladly get back to you!} 

chicken sausage veggie bowl {simplyhappenstance.com}

While on that particular eating plan, I had to get rather creative for my meals {since typical lunches like sandwiches were out due to the bread, condiments, etc.}. I spent the first couple of weeks eating salads, but found that I needed to add more protein to stay satisfied without snacking. I then came up with this tasty meal! {Although, the Sweet Apple Trader Joe’s sausage I used for this particular recipe is not Whole30 approved… I actually ate the Aidells Chicken and Apple Sausage.} [Read more…]

Spring Garden Boxes

Spring Garden Boxes. Updated DIY Garden Boxes for Spring. Backyard gardening.

:: Spring Garden Boxes ::

It’s spring! It was high time I got to work on my Spring Garden Boxes.  Last year my husband and I made DIY Garden Boxes.  Last year, was our first time we grew our own produce and well, we learned A LOT!  Yes, some plants were a challenge and some did well.  The hardest part I would say, was preparing for the our endless summer that we experienced in 2013.  We are still begging for a little bit more rain, but either way we are moving forward with our updated Spring Garden Boxes. 

The first thing I had to do was evaluate what we planted last year.  I kept all of the garden tags from the plants we planted so that I could remember what worked and what did not.  I also kept the tags as they gave me complete instructions on the type of sun needed for growing each of the plants.  From what I experienced, some of these tags were off a bit. So I wanted to make sure to jot this information down so that we did not make the same purchasing mistake. [Read more…]

Healthy Quinoa Salad

 

Healthy Quinoa Salad Recipe {via Simply Happenstance} #wheatfree #quinoa #salad.jpg

 :: Healthy Quinoa Salad ::

I’m sure by now, most of you have tried quinoa {pronounced KEEN-wah}. This superfood {which was discovered by the Incas, three to four thousand years ago} is one of my personal favorites! Although it is usually thought of as a whole grain, it is actually a seed. It takes less time to cook than whole grains, and tastes amazing on its own! It is a wheat-free, gluten-free, and cholesterol-free food, making it the perfect side dish or main course for vegetarians, vegans, and others with special dietary concerns. Here are some interesting healthy facts about quinoa:

  • It is a complete protein, containing all nine essential amino acids.
  • It contains almost twice as much fiber as most other grains. Fiber helps prevent heart disease by reducing high blood pressure and diabetes. It also lowers cholesterol and glucose levels. 
  • Quinoa contains lysine, which is essential to tissue growth and repair.
  • It is rich in magnesium, which helps to relax blood vessels and alleviate migraines. Additionally magnesium helps detoxify the body, provides energy, and helps with the formation of healthy bones and teeth. 
  • The gluten-free super seed is a good source of riboflavin {B2}, which is known to improve energy metabolism within the brain and muscle cells. 
  • Quinoa is rich in manganese {an antioxidant}. Manganese helps prevent damage of mitochondria during energy production and protects red blood cells from injury by free radicals. [Read more…]

Chicken Pesto Pasta

:: Chicken Pesto Pasta ::

Oh Chicken Pesto Pasta… how I love thee.  I have a pasta addiction.  If you were to ask me what my favorite meal would include, it would have to be some sort of pasta.  I know I have a little Italian buried somewhere in my lineage {wink}. Though it is summer and some of you can’t think of eating a heavy meal, this light yet savory sauce makes this pasta not as weighing as a traditional lasagna.  This pasta was created from a combination of herbs and tomatoes from my garden box, basil pesto sauce, and burrata cheese.  Giada’s first book, Every Day Italian, has a ton of hidden gems and basic sauces that can be built into entirely creative pasta meals.  Easy, simple, and delicious.  It is one of my favorite Italian cookbooks.  As for the garden boxes…  in this sunny yet mild California climate for summer, my basil and sun burst yellow tomatoes have taken off like crazy! So why not combine the two with chunks of creamy burrata cheese? [Read more…]

Quiche Recipe

Quiche Recipe

{Adapted by The Pioneer Woman Cooks}

quiche recipe adapted by the pioneer woman cooks

My quiche recipe is not a manly recipe.

It’s girly through and through.

Light, fluffy, veggie, and cheesy…….

I have cut a few corners and made some of the

steps a bit more skinny so that on a special girl’s day,

all can enjoy without feeling too much guilt.

That being said, it was the perfect recipe to prepare

for my Mother’s birthday.

Ingredients

********************************************************

*16 ounces white mushrooms (washed and sliced)

*2 leeks

*Petite heirloom tomatoes (1 cup sliced)

* 4 mini bell peppers (yellow and red)

*2 tablespoons butter

*8 eggs (I used 5 whole eggs and 3 egg whites)

*1 1/2 cups heavy cream

*2 cups sharp white and yellow cheddar

*salt and pepper to taste

*Pillsbury Refrigerated Pie Crust

Preparation

********************************************************

Preheat Oven to 400 F

{cook time approximately 55 minutes}

1. Place the mushrooms on a large baking sheet and

roast them in the oven for 15-20 minutes until golden.

mushrooms

2. Cut and soak the leeks in cold water

 to remove dirt and grit

3. Slice petite tomatoes and bell peppers in half and set aside.

tomatoes and bellpeppers

4. In a large skillet over medium heat,

saute leeks tomatoes, & bell peppers in the butter for 8-10 minutes.

5. In a separate bowl for the quiche base combine the

eggs and egg whites with the cream and whisk together.

6. Stir in the leeks, mushrooms, tomatoes,

bell peppers, grated cheese, and salt and pepper.

this mixture should be very thick, then set aside.

7. Unroll one Pillsbury Refrigerated Pie Crust and place in a greased

pie pan or quiche pan with a drop bottom.

8. Gently pour in the mixture and cover it loosely with a piece of

foil for 45 minutes so that the crust does not burn.

Remove the foil for the last 10 minutes so that the crust can bake to

a golden brown.

9. Remove from the oven and let it rest for 10 minutes before serving.

quiche

My Mom was impressed.

This was the first time I used the pre-made crust

for a quiche recipe,

but this simple short cut made a world of difference.

I was able to focus more on the goodness of the recipe than

worrying about my crust crumbling away before reaching the oven.

I can’t wait to make this for my girlfriends.

It is an easy recipe and quite adaptable in changing the

ingredients to make it a lighter version of

the most delicious original.

The only thing left to add to this yummy

quiche is a little *sparkling* mimosa for

a brunch celebration.

nicole signature via simply happenstance