Arugula Salad with Roasted Beets & Toasted Goat Cheese
I love good food. I’m not a chain restaurant diner. Often the food is engineered to cater to the least common denominator by a bunch of people wearing lab coats. That usually means bland, boring, middle of the road food that is high in calories and low in nutrition. There are exceptions of course but very few.
I much prefer to eat from restaurants run by chefs who have a love for the craft and who source their ingredients locally. There are quite a few like that in my area.
Today I took a walk around Rocky Hill – a borough in my Township of Montgomery. I know, I know! I should not have. I have severe allergies to tree pollen and given that the pollen count was so high, I should have stayed inside.
But the tree lined main street was seductive. After snapping a few good shots with my camera, I stopped in at the One 53 for lunch. My favorite waitress Amy working today. She seated me near the corner window and we chatted while I reviewed the food and beer menu.
I sipped on a bottle of Innis & Gunn Oak Aged Ale – Rum Cask while finishing my Arugula Salad with Roasted Beets & Toasted Goat Cheese. The salad had no protein so Amy offered to add a serving of shrimp. The salad was surprising spicy. I’m not sure that was because of the beets or something that was added to the seasoning that covered the shrimp and chick peas. I’m not a food reviewer but I think this salad was delicious. My wife would enjoy it.
