Need I say more? We have been doing one thing or another around here since last summer. And that’s just on the inside. Don’t get me started on the new fence coming.
I’m about over it. We have 4 big dogs, no grass, and tile floors are a necessity. When we pulled out all the carpet many years ago we kept carpet in the bedrooms.
Big mistake. Big. Huge. I have to go shopping now.
Name that movie.
We are having the rest of the rooms tiled this week and they’re supposed to start Monday. The rooms that should have been done a long long time ago.
Name that song.
That means that we had to spend the weekend moving furniture. I totally had to
throw a hissy fit put my foot down and say two rooms at a time. Guest room and office first. Then we can put the furniture back in the guestroom and relocate there while the master and dog rooms are done.
Which means that the majority of our furniture is now in our living and dining rooms and I may have broken my hip, got a hernia, and dislocated my elbow. Awesome.
So as usual. Does this
crazy rant information have anything remotely to do with Roasted Beet Bruschetta, Avocado and Candied Tomatoes Salad with Gorgonzola Vinaigrette?
Of course not.
But I think you know me enough by now to have figured that out.
- 1/2 cup tarragon infused white wine vinegar
- 1/2 cup basil infused olive oil
- 1/4 cup olive oil
- 1/4 cup crumbled Gorgonzola
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- salt and pepper to taste
- 3 large beets
- 12-15 grape tomatoes halved
- 2-3 tablespoons granulated sugar
- 1 or 2 avocados, diced
- 4-6 slices bread (French, Italian, baguette, etc.)
- 1-2 tablespoons olive oil
- 2-3 cups Arugula
- Preheat oven to 400
- Combine all vinaigrette ingredients in a Mason Jar, cover tightly with lid, and shake
- Add beets to a foil lined baking sheet and bake for about 45 minutes or until fork tender, cool slightly to handle
- Add tomatoes to a separate baking sheet covered with parchment paper, generously sprinkle sugar over each one, stick in the oven with the beets and bake 10-12 minutes, set aside
- When the beets are cool enough to handle, rub the skin off with a towel or peel with a paring knife, cut into a large dice
- Turn on oven broiler
- Drizzle toast with olive oil, add to a parchment paper lined baking sheet and broil until toasted, 5-7 minutes
- Toss a few handfuls of Arugula on a platter, sprinkle the candied tomatoes around the outside, and arrange the toast pieces in the center.
- Top the toast pieces with beets and avocado, drizzle with the dressing
- To serve just transfer the toast pieces to plates and top with the salad.
- Note: This recipe is super easy and can be adapted for size and taste. I only used 1 avocado when I made this but wished I had another.
- Note: If you don't have infused vinegar and/or olive oil just use the plain stuff and add some dried seasonings.