The farmer’s market is officially open, which means summer is just around the corner. However, despite the warmer temps and sunshine, we all know it isn’t QUITE shorts-weather yet. Heck, we could still have a hard frost! (Let’s hope not.)
Continue reading “Cool Weather Vegetables”Tag: beets
EAT. MORE. VEGGIES.
If I’m honest, a New Year’s Resolution is the furthest thing from my mind right now. However, might I offer a suggestion to those of you who are still Christmas shopping and also not thinking about healthy habits in 2019? Continue reading “EAT. MORE. VEGGIES.”
Ruby Red Salad
Ruby Red Salad (Deliciously G-Free)
3 large beets or 1 15-ounce can, drained
½ lb greens
1 pomegranate, seeded
1 fennel bulb, sliced thinly
½ small red onion, sliced thinly
Dressing:
3 T olive oil
2 T sherry vinegar
1 garlic clove
1 tsp salt
1 tsp granulated sugar
½ tsp oregano
½ C fresh basil leaves
¼ tsp black pepper
¼ C shaved Manchego cheese (or Feta)
- Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
- Process dressing ingredients in a blender until pale green.
- Drizzle dressing over salad and top with cheese.
Nutritional Information:
4 servings
Cals: 226
Fat: 13 g
Protein: 5 g
CHO: 22 g
Fiber: 6 g
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