Tuesday, February 14, 2012

Citrus and Beet Salad

I like vegetables. I like fruit. I like wholewheat bread.

Problem: I also love chocolate. And cake. And ice cream. And mac and cheese.

My problem is cutting back on the bad-for-you stuff, rather than grudgingly trying to include the good-for-you stuff in my diet.

Well this colourful salad has lots of good-for-you vitamins and minerals.

You could make it even healthier by adding other vegetables and maybe a handful of nuts.

You can use orange segments instead of grapefruit, but I feel the grapefruit balances the sweetness of the beets.

It's best if you make this salad right before serving, but if you do make it ahead of time then don't season it until just before you serve it.

What you'll need:

Salad leaves (I used iceberg lettuce)
Grapefruit or orange segments/chunks
Olive Oil

  1. Tear the salad leaves into bite-size pieces and arrange on a large flat dish.
  2. Top with beet chunks and grapefruit/orange chunks.
  3. Drizzle some olive oil over the salad.
  4. Season with salt and freshly ground pepper just before serving.

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