I am so glad it’s a new week! Between planning a surprise birthday party for Greg, baking forty eight cupcakes for said party, teaching myself web design, working on a new logo for the site, finding out in the worst possible way that our cat has worms, and spending countless hours at government offices, I was one strung out lady!
With so much going on I barely had time to cook. It felt like college all over again with meals consisting of hot dogs, mac and cheese, pizza and one too many cupcakes. Hello empty carbs! With all said and done, my body is dying for a long run and a healthy dose of fruit and vegetables.
Unfortunately, despite the spring weather we’ve been having in Texas, it is still technically winter and the produce at the farmer’s market reflects that. I was, however, able to pick up some nice beets and juicy grapefruit so I decided a fresh in season salad was possible, even in February.
Honestly, this salad is exactly what I needed. The sweetness of the beets is balanced by the acidity of the grapefruit while the pumpkin seeds and goat cheese add a nice heartiness to the dish. I used a mixture of broccoli, clover and mustard sprouts, but alfalfa sprouts would work as well. I hope you enjoy this salad as much as I did!
What type of salads do you enjoy in the winter?
- 5 medium beets, stems removed
- 1 Tbsp. olive oil
- 1 Tsp. balsamic vinegar
- 1 grapefruit, peeled
- 1 cup sprouts
- ¼ cup pumpkin seeds
- ¼ cup goat cheese, crumbled
Preheat oven to 375
Wash beets and pat dry. Place beets on a sheet of aluminum foil and drizzle with olive oil. Fold foil around the beets to create a sealed pouch. Place the pouch on a cookie sheet and bake until beets are tender. Cooking time varies on the size of the beets. After 30 minutes, pierce the beets with a fork. If they are still hard, return to the oven and test them every 15 minutes until they are tender.
Remove from oven and stand until they are cool enough to handle. Use your hands to peel away the skin. Slice into bite size wedges and drizzle with balsamic vinegar.
Line the bottom of a large bowl with sprouts and top with beets and grapefruit. Sprinkle with pumpkin seeds and goat cheese.