This green-and-ruby salad highlights beets and other winter plant foods. It's sophisticated enough for your holiday table, but easy enough to make for a casual weeknight dinner.
The compounds responsible for beets' deep red hue are called betalains, which are antioxidants. Pomegranate seeds are also rich in antioxidants. Antioxidants fight inflammation and rev up the immune system, making beets and pomegranates great additions to your post-workout and flu-fighting nutrition plans.
- 4 cups packed mixed baby greens
- 2 cups packed assorted micro-greens
- 2 cups sliced baby beets, cooked and chilled
- 1 cup fresh pomegranate seeds
- 3 tablespoons coarsely chopped walnuts
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1/8 teaspoon ground black pepper
- 1 garlic clove, minced
1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
3. Whisk together the orange juice, olive oil, black pepper and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately.
Note: If you don't have time to cook fresh beets for this recipe, use drained canned beets (preferably with no added salt) or refrigerated cooked beets, which are available in many supermarkets.
Makes 4 Servings (About 9 Cups)
Nutrition Information Per Serving (About 2 1/4 Cups)
- Calories: 152
- Carbohydrate: 18 grams
- Fiber: 3 grams
- Protein: 3 grams
- Total fat: 9 grams
- Saturated fat: 1 grams
- Sodium: 160 milligrams
- Star nutrients: Vitamin A (31 percent daily value), vitamin C (34 percent DV), manganese (16 percent DV)
Perfect your nutrition to boost your performance. Sign up for a race near you.