There are meals you can make and feel guilty after you’re done eating them. Then there are meals that leave you feeling proud of yourself for choosing to nourish your body. This recipe represents the latter. Adding to the goodness, it tastes amazing and satisfies even the most extreme of hunger pains. If you’re not a fan of beets, it’s okay. Give them a shot at least once in this recipe before substituting them with parsnips or rutabaga. Beets are extremely nutritious and deserve a chance!
1 Carrot, shredded or peeled
1 Cucumber, sliced
1 Handful of spinach, romaine, or spring mix
4 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
Boil the beet for 5-7 minutes or until fork tender. Drain the beet and set aside.
While the beet is boiling, in a medium salad bowl combine the greens, shredded carrot, and diced cucumber. In a small bowl combine the Dijon mustard, vinegar, sea salt and pepper, whisk together. Slowly pour in olive oil until the dressing is smooth. Chop the beet into bite-size pieces and place over the greens, drizzle with the vinaigrette. Toss the salad to coat and top with a sliced avocado.
Interested in more healthy recipes that are easy to make? Check out the “recipe” section of our blog!