I have been having a bit of a veggie kick lately. Maybe the fall weather is making me crave fresh veggies while I can. Or maybe it is that everyone has been going their own direction so I have time for me food. Either way, my waistline certainly isn't suffering!
For this dish I roasted golden beets. To that I added romano beans, cremini mushrooms, a shallot, bok choy, and some of the roasted macadamia nuts I picked up at the fair. I lined a plate with wilted purple kale and served the veggies with wasa crackers and black olive hummus.
The dish grew like a taco salad does on you. It left me with plenty for the next few days. I certainly didn't complain!