I have been on a maaaaajor beet kick lately. For one thing, beets are crazy good for you. For another thing, they are pretty. And for one more thing, they are yummy!
Apparently, heating them too much zaps a little bit of their nutritional umph, but what can I say, I like my beets roasted. The last few weekends, I’ve bought three beets at the grocery, chopped off the greens, and roasted them whole with a little olive oil and salt. The temperature and cooking time for this varies a bit, but I just throw them in the oven along with the other things I prep Sunday nights, and just check them once in a while. I like them to still have a little bit of firmness, but you should be able to stab them with a fork. After they cool, I chop them into salad-sized cubes and store in a large ziploc baggie in the fridge. I recommend not putting these in your plastic storage containers, as they will most deifnitely stain it. Oh, and they will stain your fingers, so either be cool with that or wear some gloves. And wash your cutting board right away!
The salad pictured above is among my favorite salad-combos. In general, I treat spinach like another salad ingredient rather than a base. I like to just mix all my goodies together in equal proportions. So here, for example, we’ve got spinach, tomatoes, shredded carrots, onions, black olives, beets, avocado, and baked chicken. I really don’t use salad dressing because I find that the creaminess of the avocados plus the juices of the tomatoes and beets add plenty of moisture to the salad. I honestly really don’t get sick of these salads at all – that’s seriously my ultimate power salad right there, and I can’t argue with how awesome it always makes me feel for the rest of the day. And if I’m still feeling hungry (not cravings, but actual hunger) after about 20 minutes from finishing my lunch, I eat an apple or pear.
Do you have secrets to spicing up your salads? Any fun ingredients that just make you totally happy??