Monday Munchies – Beet Salad with Goat Cheese and Balsamic Reduction

I was recently turned on to beets by Aime, when I helped her make a delicious salad for a family BBQ this summer.  I’ve been perfecting my own recipe and last night I think I did it.




Balsamic Reduction

1/2 cup balsamic vinegrette

1 clove garlic, chopped

Beet Salad

3 fresh beets

1/4 cup herbed goat cheese

2 leaves fresh basil

1/4 cup extra-virgin olive oil



  1. Cut stalks off of beets and put in pot whole.  Cover beets with water and bring to a rolling boil.  Boil beets for 1 hour or until soft, you may have to add water to keep them covered.
  2. In another pot add 1/2 cup balsamic vinagrette & chopped garlic.  Bring to boil and then reduce heat and simmer, stirring frequently until mixture is a little syrupy (very technical terms, I know!)
  3. Once beets are done, remove skin – it should peel right off like a soft onion skin
    NOTE: If you are using bare hands wash them between beets or you’ll be stained red!
  4. Chop beets into even pieces and put in bowl
  5. Add olive oil & balsamic reduction and mix well
  6. Add fresh, chopped basil leaves and mix well
  7. Top with herbed goat cheese (President’s Choice Herbed Goat Cheese is my favourite)
  8. Serve warm or chill in refrigerator over night

The best part about this salad is that it is great served fresh & warm or chilled.  I brought some for my lunch today and it was DELICIOUS!

Please let me know if you try this recipe or make any variations.



Recipe: Carly-Anne’s Sweet Tea

When I was living in Florida, ordering a tea meant a cold Sweet Tea and it is the perfect drink on a hot summer day.  My Southern boy helped with this recipe and it’s super easy to make.  I used my all-time favourite tea, good, old fashioned Tetley Tea (orange pekoe) but you can use your favourite type of tea.




  • 4 cups boiling water
  • 3 cups cool water
  • 6 Tetley tea bags
  • 3/4 cup white sugar
  • 2 L juice container


  1. Boil 4 cups of water
  2. Put tea bags and sugar into container stir in boiling water and continue stirring until sugar has dissolved.
  3. Cover and let steep for 15 minutes
  4. Stir in 3 cups of cool water and refrigerate until cold
  5. Add ice cubes and serve.

*You can garnish with lemon wedges, berries, or other fruit.  My Southern boy wanted none of that so it’s a plain sweet tea recipe.

**Please note that the photo is not mine.  I forgot to take a picture before the tea was guzzled down!  I’ll replace it with my own when I make the next batch 🙂

Recipe: Carly-Anne’s Southern Style Potato Salad

I’ve been cooking a lot more, now that I’m settled into the new place and my kitchen is fully unpacked, and I decided to introduce a new weekly post on the blog called  “Monday Munchies”.  The recipes will be mostly vegetarian, but please note that I do eat dairy & eggs.  I’ll make sure to tag which ones are completely Vegan.

You may have noticed that some of my older blog posts are MIA, this includes some of the yummy veggie recipes I shared.  I’ll be re-creating the recipe posts and they will be included in future Monday Munchies posts.

To start us off I’ve made a Southern Style Potato Salad, approved by a real Florida boy 🙂

I based my recipe on Southern Potato Salad By: S0NGLADY and made it my own.



  • 2 large potatoes (makes 4 servings)
  • 2 eggs
  • 1/4 cup mayonnaise or Veganaise
  • 1/4 cup sour cream
  • 1 tbsp sweet relish
  • 1 tbsp President’s Choice Dijon Mayo
  • 2 tbsp yellow mustard
  • 2 tbsp Frank’s Red Hot Sauce
  • 1/2 clove of garlic, diced
  • salt & pepper to taste
  • paprika to garnish



  1. Chop potatoes into similarly sized pieces.  Bring a pot of water to a boil and add salt, pepper and potatoes and cook for approx 10 minutes until tender, but firm.  Strain and place in glass bowl
  2. In another pot, hard boil eggs for 10 minutes, drain and fill pot with cold water.  Leave eggs in here to cool while making your sauce.
  3. In a large bowl, combine the mayo, sour cream, sweet relish, dijon mayo, mustard, Frank’s, garlic and salt and pepper.
  4. Gently fold potatoes into mixture
  5. Chop eggs and toss into salad
  6. Serve warm or refrigerate for 1 hour and serve cold.