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My BIG FAT Grain Free Life: Carrot Beet Salad with Dates and Toasted Pecans

Monday, September 26, 2011

Carrot Beet Salad with Dates and Toasted Pecans


If you knew what was happening in my life right now, you'd wonder why I was blogging...Sometimes you just have to employ yourself.  

My husband and I have been trying to add to our family via adoption and started this process five years ago.  We signed with a local adoption attorney a couple of months ago, and just found out that we were "picked" by a birth mother.  Oh!  And by the way - she's due in three weeks.

So, I've been a little busy nesting, (deep cleaning, preparing food for the freezer, sewing and BUYING BABY STUFF).  Yippee!

Well, three weeks have flown by and we're in the waiting room now (been here 4 1/2 hours) and hoping to meet our new little girl soon.  There have been tears, prayers and comfort knowing that so many are praying for us and all of the surrounding circumstances.

So, how do you transition from meeting a new little person who is a gift from God and will change your life forever to Carrot Beet Salad with Dates and Toasted Pecans?

I have no idea.  I'm losing my mind.  But, I hope you enjoy this recipe.

Carrot Beet Salad with Dates & Toasted Pecans

Ingredients:
4 large carrots, peeled and shredded
2 small beets, peeled and shredded
2 small golden beets, peeled and shredded
6 dates, pitted and chopped
pecans, toasted and chopped  

Dressing:
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch of:
  garlic powder
  onion powder 
  salt and pepper
1/4 cup extra virgin olive oil 

Instructions:
Toss shredded carrots, red beets and golden beets into bowl.  (I use food processor to shred carrots and beets.)

Meanwhile, if your dates are not soft, soak them in warm water for a few minutes.  Once soft, carefully slice in half, remove pit (if not already pitted) and chop into small pieces.  Add to carrots and beets.

To make the dressing:
In a small bowl, whisk balsamic vinegar with Dijon mustard and spices.  While whisking, slowly add olive oil in steady stream.  This will allow oil to incorporate evenly. 

Toss carrots, beets and dates with dressing.  Serve with toasted pecans on top.  

Note:  This salad is pretty sweet.  The chopped pecans help to cut the sweetness.  If it's too sweet for your taste buds, eliminate the dates.

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2 Comments:

At September 27, 2011 at 4:53 PM , Blogger The Edin Family said...

Oh my goodness!! I am so excited for you all!! Please know that I am praying!!!

 
At September 27, 2011 at 5:53 PM , Blogger Jen said...

Thank you so much! We still have a long way to go, but we trust the Lord and His sovereignty in it. He will work all things together for good either way. Thank you for praying.

 

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