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Lilly’s Table

 

Meal Detail

 

Dinner

Glazed Beet & Arugula with Garbanzo & Brisling Salad

from the Week of January 5, 2014


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Prepare the beets and once they start to braise in the skillet, work on the garbanzo & brisling salad. Once the salad and beets are done, serve the beets on top of the arugula with the goat cheese and/or nuts on top.


Recipes for this Meal


Winter
Photo of Glazed Beets & Wilted Arugula
  • Easy
  • Medium
  • Hard
Glazed Beets & Wilted Arugula

Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.


Spring
Photo of Garbanzo Bean & Brisling Salad
  • Easy
  • Medium
  • Hard
Garbanzo Bean & Brisling Salad

If you like tuna & bean salads, do not hesitate to try this one. A few of you may be turned off from it since brislings are technically sardines. I hesitated too, until we tasted it and then we almost forgot to take a photo because we were too busy devouring it. Sardines are packed with Omega-3 oils, are low-mercury and are one of the best fish to eat sustainably. This dish is inspired by Alton Brown’s weight-loss trick of eating Sardine-Avocado Sandwiches. Be sure to buy a nice quality can of sardines, smoked is nice, and be sure it is packed in olive oil for an extra dose of healthy fat.