Unsurprisingly I am all about the vegetables this week. This morning (yes, this morning) I made this salad for breakfast. Actually breakfast number 2. Having gotten up at 2 AM due to jetlag, I found my first breakfast was not quite doing it for me by 9 AM. While in Italy, I often had breakfast salad. It was one way to keep the calories down and my mouth and hands busy. A breakfast buffet is a dangerous thing. I really, really do not like to start off my day badly. I know me, I am liable to give up trying to eat reasonably for the rest of the day if I’ve already blown breakfast. So, breakfast salad.

Today’s salad included arugula, roasted golden beets, mushrooms, green onions, zucchini, and dried cranberries. I dressed it with my very low calorie but extremely tasty Italian salad dressing. Roasted beets are easy to make and the golden ones are sweet and delicious. Preheat the oven to 400. Cut off the tops of the beets leaving about one inch of the stalks. John eats the tops as greens. Rinse. Make a pouch of aluminum foil. How long they take in the oven varies depending on the size of the beets so it could be anywhere from 20 minutes to 45 minutes. Stick a knife in them to see if they are done. It should pierce them to the center easily. After they cool down a bit, rub them with a paper towel to remove the skin. Also remove the one inch of stalks. Slice them up and add some salt. That’s it.

Roasted golden beets in a breakfast salad