Think outside the (takeout) box: beet, arugula & goat cheese salad


Last Friday night, our friends, Ivan & Ghyrn, flew us around San Francisco in their 4-seater plane. I got whole new perspective of the Bay Area from 2,000 feet above the ground! It was such a great way to end our long work week. Afterwards, we headed to dinner at a Mediterranean restaurant in Palo Alto, called Anatolian Kitchen. It was awesome! We started with a couple of salads, and it was love at first bite. Their beet salad was so good that I almost ordered another one as my entree. I had to share this great salad with you:

Recipe: Beet, Arugula & Goat cheese salad

  • 2-3 large beets
  • 5-6oz of arugula
  • 3oz of herbed goat cheese
  • 1/2 cup of pistachios, chopped (optional)
  • Trader Joe’s orange champagne vinaigrette, as needed

Happy eating, friends!

Thomas Ngo RD

*** “Think outside the (takeout) box” is my effort to recreate inspired dishes that I’ve tried all over the Bay Area. This is just the first of many! I hope it inspires you to cook and prep more meals at home. If you have recipes to share, feel free to ping me and we’ll feature your recipe. Cheers!


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