If you ask me, weekends are for relaxing (most of the time) so my idea of cooking is mostly salads. As you can tell from previous posts, I am already yearning for the spring and summer seasons, and this salad evokes that "farmer's market" feeling. Here I use a few of my favorite ingredients.
First let's talk beets. There is something I love about root veggies, especially beets. It is a very humble root that packs a punch in the flavor department when cooked properly. Here I have used it as the main ingredient for super simple salad that has a lot of flavors into one plate. Add some avocados, tangerines, and basil drizzled with a quick and easy champagne vinaigrette and you have all the components of a superb salad.
But not only does it taste good; it is good for you. Beets, the main ingredient, is high in fiber and a natural cleanser. It contains many vitamins and minerals to include potassium, magnesium, iron, beta carotene, folic acid and vitamins A, B, C. These are all important building blocks for a runner's nutrition, right? Well here is one more. They are a high source of energy because they are high in sugars, yet they have a low glycemic index, which means it releases slowly into the system.
Avocados are high caloric yet they are considered a good fat (that doesn't mean you can eat it every day). And I read this online but did you know that by consuming avocados with other fat burning foods you can improve you body's nutrient absorption by up to 400%? Hello, sign me up for that! Like beets, avocados contain a lot of nutrients that are essential to body's performance but in addition, they contain 18 amino acids which the body can form into a protein, which makes this veggie/fruit a go-to for vegetarians and vegans.
And finally, mandarins: my favorite citrus. I can eat a whole case if I don't watch it! These delicious oranges are super charged with vitamin C but also with other phytochemicals that have been shown to help prevent cancer. That is really good news, and yet another reason for me to eat them! And when combined with the other two ingredients you have plant-based power in a fork! Here is the recipe:
Winter Farmer's Market Salad
2 roasted beets cut into bite sizes
1-2 mandarins separated into segments
1 avocado, diced
1-3 tbsp basil
1/3 cup Champagne vinegar
1 tsp watercress mustard
1/3 cup of olive oil
In a bowl whisk the raspberry vinegar, the mustard and oil. Add the beets and toss until they are coated. Add salt & pepper as needed. Then gently fold in the avocado, mandarins and basil. Serve and enjoy!
This salad will be one of the many meals I will be having this week, as I "reset" my nutrition clock. The following meals will be making up the bulk of what I eat this week:
Almond "yogurt" with blackberries
Overnight Oats with Cinnamon Whipped Honey
Green Goddess Protein Smoothie
Black Bean Quinoa Patties
Black Bean Burritos (see a black beans trend?)
Avocado, Tomatoes and Cod Salad
Baby Greens Salad with Grilled Salmon
Leftover Black Beans Burrito
Beets, Avocado, Mandarins Salad
Banana w/ Peanut Butter
Rice Chips with Hummus
Alright everyone! I hope you enjoy your weekend!
Happy eating and happy running!