Sleeeeeeeeeeeepy. I can barely focus. You know what’s worse than not being able to cook and practice food photography? Restless, sleepless nights. Ones where you don’t fall asleep at all. Tossing and turning, keeping yourself entertained with your laptop, iPhone, or TV to pass time. Trying to lay still to not stir anyone from their dreamy night by counting sheep, but your mind races with thoughts that don’t make sense so you can’t really focus on the sheep. Wanting to try a hot cup of almond milk to soothe and calm yourself, but it’s too damn cold to get out of bed.
I’ve had a lot of those nights lately. So what do I do to remedy that? Prescription sleep pills. Something I didn’t think I ever needed. Ever. I was and still am a light sleeper, but I never had problems falling and staying asleep until the last few years, but it’s only gotten worse. I used to poke fun at friends who couldn’t sleep without a prescription sleep aid. Karma sucks. I finally broke down and asked my nurse practitioner for a prescription sleep aid. I told myself it was only going to be for when I absolutely needed it… like trying to fall asleep, but after an hour of trying and failing, then I could take the pill. But then it got to the point where I would anticipate possibly not falling asleep, so I used it as a crutch.
I’ve recently decided to wean myself from the prescription sleep aid, and the result of this is lack of sleep. I think this is going to be a long, painful process of little to no sleep for a long time while my body adjusts to the change. It’s very interesting how your body can adapt and change to something easily, but takes a long time to adjust back.
So while I lay sleepless the other night, I came across a recipe calling for roasted beets with a honey roast garlic dressing that looked mouthwatering. I thought it was going to be a great recipe to adapt with all the red beets that I just purchased from the farmers market.
Roasted Beet, D’Anjou Pear, Mache Salad with Roasted Garlic Vinaigrette (adapted from No Recipes)
1 head garlic, top cut off
2 D’Anjou Pears, sliced into O’s, core ones with seeds, and then slice in half
3 cups of Mache salad
3 cloves roasted garlic, mashed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon honey
Salt and fresh ground pepper, to taste
Preheat oven to 400 degrees F.
Wrap each beet tightly in foil. I usually like to double wrap mine in foil. Drizzle extra virgin olive oil and sprinkle a little salt onto the garlic bulb, and wrap tightly in foil. Place both the beets and garlic on a baking sheet. Roast garlic for about 30-40 minutes, and beets for about an hour (or once you can poke a knife all the way through).
While the beets and garlic are roasting, prepare the vinaigrette by whisking all the ingredients in a small bowl. Set aside.
Once cool to handle, peel “skin” off the beets. Slice beets into 1/8-inch slices. Dress the beets with enough vinaigrette to coat in a separate bowl. Do not do this in the same bowl where the vinaigrette was prepared, or else you’ll have a purple dressing. But if that’s okay with you, then by all means, go for it!
To assemble the salad, place three slices of beets on a plate. Place three slices of the pears onto each slice of beet, with the round shape of the pear facing out. Lightly dress the mache lettuce with the vinaigrette, and place a handful on top of the beets and pears. Top with some crumbled blue cheese and candied walnuts. Repeat the same process for three more plates.
Makes 4 servings.