One day, I dream of having an outdoor living space – whether it’s a porch, a yard or a rooftop, I want one.
In the building we live in now, there’s an outdoor space but it’s shared among hundreds (maybe thousands?) of residents (I live in a high-rise building.)
I want my own space to grow a garden, set up a hammock, string dainty lightbulbs, and have a place to wake up in the morning to sit and have coffee and a place at night to unwind with a glass of wine or a nice tea (with mint leaves grown from my garden, of course.)
This weekend, I noticed this desire even more, because it was the first official warm weekend of the year. Everyone was out, walking around. It’s always funny to me how you see how many people live in your neighborhood when the weather starts to warm up – otherwise, it’s a ghost town!
Those of you living in places like the South and California are like, “Sounds depressing!”
Haha, it is a bit! While I was walking around I kept thinking, “It would be so nice to just go outside and spend a day gardening or reading outside, laying out in the sun.”
Regardless, I’m so excited for this warm weather! One of the things that I look forward to the most is having outdoor dinners by the pool. I’ll make an easy-to-transport dinner and Lu and I will bring everything downstairs and sit by the fire pit and have dinner.
It’s so therapeutic and gives you a way to relax after a long work day!
Actually, my sister and her boyfriend are moving from NYC into the sister building next to ours – which I’m really happy about. She’s already saying she can’t wait to eat Inspiralized every night – haha…. every night?
Today’s recipe is the perfect warm-weather appetizer dish to make when hosting an outdoor soiree – or even inside, with the windows open! It’s so light, fresh and colorful – and, easy to make.
While the beets are cooking, everything else comes together, so by the time your beets are cooked, all you have to do is assemble the plate in whatever cute way you feel (I just layered the beets and dusted with the walnuts, but feel free to get creative!)
Pair this with a light white wine and have it as a late-afternoon snack before dinner. Plus, it’s packed with refreshing bites, on account of the grapefruit juice and mint.
It’s ironic that today is a rainy, gloomy, cold day – after a weekend of near-80 degree temperatures. Typical New Jersey.
What’s your go-to dish to bring over to a potluck or dinner party?
Nutritional Information & Recipe
- For the salad:
- 2 golden beets, peeled, Blade A
- ¼ cup raw walnuts
- 1 ruby red grapefruit
- For the dressing:
- 2 teaspoons honey
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh mint leaves
- salt and pepper, to taste
- Bring a large pot filled ⅓ of the way with water to a boil. Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender. When done, drain into a colander and then rinse lightly with cold water until able to be handled.
- Meanwhile, prepare the rest. Place the walnuts into a food processor and pulse until chunky-ground. Then, prepare the grapefruit: Cut a ¼-inch-thick slice from each end of grapefruit. Place, flat ends down, on your surface, and remove peel in strips, cutting from top to bottom following the sides of the grapefruit. Remove any remaining white flesh (the pith.) Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside. Reserve ¼ cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
- Arrange the salad: lay down the golden beets, layer over with grapefruit slices and then drizzle with the dressing. Finish by dusting with the ground walnut. Serve fresh!