1 – 2 cans of beets (I usually prefer unsalted)
3 – 4 tablespoons balsamic vinegar (Your preference)
1 tablespoon extra virgin olive oil
Crumbled goat cheese
Salt and pepper to taste
Courtney is a published author, mom, taco enthusiast, and a Star Wars and Tennessee Volunteers fanatic. She's never met a piece of sushi she didn’t like and enjoys an amazing glass of wine and a great cut of meat. You can read more of her wine-induced, sleep-deprived adventures on The Huffington Post and Scary Mommy.
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Mommy to the divine Miss M. Lover of Shiraz wine, Mexican food, Tennessee Vols football, coffee, pearls and Sunday naps. I'm tackling life with a lot of laughs, sarcasm and baby wipes. Join me as I keep the talk on parenting, life and kiddos real.