Beet + Bean Salad

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I am really into TED Talks lately.

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I’m on a quest for inspiration and YouTube is just freaking full of it!!!

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I also think people who watch these kinds of things are smart and the kind of people who are always trying to better themselves. I wouldn’t mind if people perceived me this way. I like watching ones about chasing happiness and overcoming sadness. I suggest vacillating between the two. Start out with one of the sad ones and then make a hard turn for a happy one. It’s an emotional, work out, I tell you.

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I just finished one about finding mental strength. It was great. She talked about giving up bad mental habits, like comparing yourself to your FB friends. This would help me sooooo much, but I think I’d have to physically throw my electronic devices away to succeed at this. She also talked about the importance of believing that you have control over your choices. I know this is true rationally, but I really like blaming others for the problems in my life.

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Perhaps TED Talks are only inspiring if you’re willing to change.



Time: 1 hour (prep + cooking) | Serves: 2


  • 3 small beets, scrubbed clean + ends trimmed
  • 1/2 lb. of fresh green beans
  • 1 can of cannellini beans, drained
  • 2 cups of arugula
  • 1/2 of an avocado, chopped
  • 1/2 cup of walnuts, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Lay each beet on a piece of foil
  • Drizzle with 2 tbsp. of olive oil
  • Wrap each beet up, but not too tightly
  • Roast for 40 minutes
  • Meanwhile, bring a medium size pot of salted water to a boil
  • Plop in green beans + cook for 5-6 minutes or until tender, drain
  • Once cool, remove the skins of the roasted beets
  • Cut beets into bite size chunks
  • Arrange some arugula on a plate
  • Add green beans + cannellini beans + beets + avocado + walnuts + S+P
  • Drizzle with remaining olive oil
  • Serve at room temperature
  • Use toy sand shovel to scoop this into face hole

6 thoughts on “Beet + Bean Salad

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