1 large oven-roasted beet, diced
1 orange, skin removed and sectioned
1 cup salad mix of choice
1/2 cup fresh edamame
1/4 avocado, diced
Optional toppings: pumpkin seeds, feta cheese
To roast the beets: chop off the greens/stem and rinse well. Rub lightly with olive oil and place in an oven-safe baking dish or baking sheet. Roast at 375 F for approximately 1 hour. You be the judge depending on how soft you want them!
For the salad: Mix together the beets, orange sections, edamame and avocado over the bed of greens (bonus points if you use the beet greens!) Reserve one section of orange and squeeze the juice over your salad. Add a drizzle of olive oil as desired. Ta da! That's it.
This can be lunch or a light dinner or even a side, your choice. I love the bright colors, especially since they're somewhat orange and maroon! :)
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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