Call me crazy, but for as long as I can remember, I’ve always enjoyed getting older with each year that passes. In middle school, I wanted to get older and move on to high school, so that I could attend the same school as my best friend. When I got to high school, the petty gossip and mindless drama meant that I was constantly wishing I was in college already.
College was great, but the endless amounts of studying and reading sometimes made me want to just join the “real world” and put all that education to good use. Of course, as soon as I graduated, the hard reality of being an entry-level employee in a struggling economy set in. My husband and I didn’t have any extra money, and it totally stunk. I found myself wishing we could fast-forward to our 30’s, with a house and steady income.
Here I am. I’m 31, with a house, a husband, a dog, and and financial security. We’re old enough that we’re no longer struggling to figure out how to get our careers started, but we’re young enough that we don’t have to start worrying about taking a daily aspirin or breaking a hip. I’m completely content being this age, other than secretly…errr…vocally wishing that Jeff had more gray hair already.
Still, if you came to our house and poked around, you would probably get the impression that a much older couple lives here. There’s a bottle of gin on the bar tray. There’s a bocce ball set in the garage. “CBS This Morning” is always on the TV while the coffee brews on the weekend. I’m crabbing at Jeff for leaving his “underpants” on the floor, and he’s crabbing about the “damn kids” making too much noise on the sidewalk. And there’s always a glass container of roasted beets in the fridge.
Beets supplement almost all of my lunches in some way. Often, I’ll just slice them into a tossed salad, or simply drizzle them with Kraft Salad Dressing as a side dish. I thought I’d get a bit more creative today. Inspired by a magazine blurb about the Clean Slate Sandwich at Saltie restaurant in Brooklyn, I started with a piece of whole wheat naan slathered with hummus. I topped it with peppery arugula, roasted yellow bell pepper, those beets and a sprinkle of sesame seeds.
To finish it off, I drizzled it with Kraft Honey Mustard Dressing, which is the perfect balance of sweet and tangy. I know that Kraft Salad Dressings are always made with high quality ingredients, so they are a great, convienent way to add the perfect finishing touch to any nutritious lunch like this. For more great recipe ideas, visit KraftRecipes.com.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.