Not EVERY night is a 30 course dinner

Though it is hard to believe, even we eat left overs once in a while.

Last night we finished off the ravioli and basil mushroom pasta from last week. I also made a quick salad with the roasted beets I had prepared on Saturday.

I smashed the garlic with a little salt and pepper, then added red wine vinegar, mixing to combine. Then slowly drizzled in EVOO. I tossed some mixed greens with the roasted beets, cucumber, tomatoes, and topped with a little goat cheese.