Serve Up a Superfood Salad
Here’s a gorgeous and tasty salad that’s packed with super foods to keep your immune system in top form. Enjoy it for a light lunch or dinner or serve it to guests. It’s sure to perk up the winter doldrums and inspire your palate.
Beet, Orange and Spinach Superfood Salad
Serves 4
4 small-medium red beets, scrubbed trimmed and drizzled with a little olive oil.
4 small handfuls of baby spinach
2 juicy navel or blood oranges
2 tablespoons juice from the oranges
2 tablespoons white wine or champagne vinegar
7 tablespoons mild vegetable oil
Salt & pepper to taste
Toasted Walnuts for garnish
Avocado slices for garnish
Note: use organic, local ingredients when possible.
Wrap the beets in heavy-duty foil and place in a preheated 400 degree oven until they are tender when pierced with a sharp knife (45 minutes to 1 hour).
Wash and dry the spinach leaves and place them in a large bowl. Cut the ends off the oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individual segments and releasing them from the white membrane. Catch the juice in the bowl. Place the segments in the bowl with the spinach.
Combine the reserved orange juice and vinegar in a small bowl. Slowly pour in the vegetable oil while whisking until the dressing is well blended. Season with salt and pepper. Set aside.
When the beets are cool enough to handle, slip their skins off with your fingertips and then cut them into quarters and then eighths. Add them to the bowl with the greens and oranges. Toss the salad with the desired amount of dressing. Adjust seasonings. Garnish each salad with toasted walnuts and avocado. Extra dressing can be refrigerated for up to one week.
Recipe Copyright 2008 Vanessa Barrington
Image: Darwin Bell
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7 Comments
January 14th, 2009 at 7:01 am
So my mother is addicted to ecosalon suddenly and is making many of these recipes!
You will be happy to know you’ve helped contribute to my father’s weight loss of 13 pounds.
If that doesn’t make you feel good I don’t know what would!
January 14th, 2009 at 7:32 am
This salad sounds good. Going to pick up the fixings today and maybe some fish from the market. The whole thing sounds pretty colorful to me and the word diet doesn’t even come to mind only HEALTHY AND REFRESHING.
Who needs potato chips?
Elly
January 14th, 2009 at 8:02 am
That’s so great to hear, Amy! Congrats to your dad.
January 14th, 2009 at 5:15 pm
That comment by Elly is my mom! Told you!
January 14th, 2009 at 11:38 pm
That’s so wonderful!
Thanks Elly and Amy for sharing your experiences!
January 15th, 2009 at 4:13 pm
So the secret is out.
Vanessa, I made this salad for dinner and we just loved it. I have never baked beets before. They were so sweet. My husband especially loved the toasted walnuts, so did I. That will make a good snack.
I usually, plant beets in my garden and then make pickle beats. Well that will change this summer.
It’s -5 degrees tonight and I will sit near the woodstove here in Maine and think summer and garden thoughts.
Thanks again.
Elly
January 19th, 2009 at 7:51 pm
Wow! This salad sure looks great!
Beet, orange and spinach all in one plate?
Mmmm, be prepared for a savory delight!
Thanks for the great recipe!
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