Hey guys! What do you cook during the week? If it’s going to be a hectic working week – do you make anything time-consuming? Personally, if I’m tired I don’t cook complicated dishes and eat simple dishes, including lots of different salads. Hopefully, you eat well and do not buy unhealthy quick and junk meals as I do. Moreover, it seems to me that to make a salad or simple pasta at home for your tomorrow lunch is much cheaper and healthier than to eat any junk-food. Thus, eating healthy foods whiteout spending a lot is possible, and I suggest you to start prepare salads like this one. I love beets and add it everywhere, caramelized beets is even more tasty! Eat the salad, man! 😀
Midweek Salad
Ingredients
1 medium beet, cooked
2-3 tsp brown sugar
1/2 Tbsp balsamic or wine vinegar
1 Tbsp olive oil
100-120g green beans
10-15g butter
8-10 cherry tomatoes, yellow or red, cut into halves
60-80g feta cheese, crumbled
bull’s blood leaves, a handful
2 tsp black sesame seeds
1-2 Tbsp pumpkin seeds, toasted
S&P to taste
extra virgin olive oil
basil micro sprouts, optional
- Cut the beet into small cubes or wedges. In a frying pan or saucepan, combine vinegar, oil and sugar on medium heat; mix to combine. Add beet cubes and swirl to coat. Cook on a medium heat for 7-10 minutes.
- In a small saucepan, put beans and cover with water, add a butter, some salt and bring to boil. Reduce the heat and simmer for 4-5 minutes. Drain the water.
- On a serving plate, arrange washed leaves, put on beat cubes, beans, tomatoes and feta. Sprinckle with sesame and pumpkin seeds. Drizzle with olive oil, if desired, garnish with basil and season to taste. Enjoy!
milkandbun 
I am definitely guilty of the junk food run during the week. Try not to do a lot of fast food, but we eat a ton of asian take-out, which is probably not much healthier. This salad is beautiful! Very inspiring and seems like a great idea for a week night meal! 🙂
We don’t have here many good-tasted take-outs, for example Chinese noodles tastes like noodles with soy sauce and that’s it. 😀 but lot’s of tasty Indian meals.
You can cook beets ahead and keep them in a fridge for 1-2 days. 🙂 Thanks for commenting, Sarah!
Looks delicious, and now another recipe to use my homemade pickled beets.
I usually roast beets for a few days ahead. 🙂
What a lovely looking salad! I eat similarly 🙂 Love a good roasted beetroot!
It was caramelized also, double yummy beets! 🙂
What a beautiful salad. I could happily eat a salad for dinner during the week but I’m afraid that my husband would starve as he’ll only eat the lettuce part of any salad (not a very adventurous man when it comes to vegetables).
Hahahaha 😀 Mine eats salads, but a large portion! You can fry/roast chicken breast or shrimps and add it to salads. Lentil and beans is also a good source of protein, so husbands won’t starve! 😉
Who wouldn’t love this salad Mila – it looks full of both colour and flavour! Yum!
Brighter and more colorful food – more delicious to eat it! 🙂
I love it Mila! I love the salad and the picture is fabulous!!!
Happy to hear from you! 🙂 Thank you so much, Serena!
My pleasure!
This looks so good! I love salads like this with lots of different ingredients. This meal would be perfect to me!
Thank you, Shari! For me it’s a good midweek dinner. 🙂
yum! agreed that healthy lunches during the week are smart. Less guilt, then, when the foods aren’t so healthy 😉 Your salad is gorgeous.
Oh, thank you so much for your warm words, Liz! Salads with lots of greens is always a right choice! 😀
This salad sounds amazing! I love beets. I’d love for you to share this, and any of your other recipes at What’d You Do This Weekend? The party is open now at http://joylovefood.com/whatd-you-do-this-weekend-6/ 🙂
Thanks a lot for the invitation, Joy! appreciate it! 🙂
When is the last day for submitting recipes?
What a beautiful salad!! You make this midweek? Impressed…I have no energy!
And what do you cook during the week? Or eating out?