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!