This glistening ruby salad highlights beets and other winter plant foods. It's certainly sophisticated enough for your holiday table and beyond. The compounds responsible for beets' deep red hue, called betalains, are anti-inflammatory, too.
This winter salad is sophisticated enough for holiday meals but simple enough for weekday dinners.
Makes 4 servings (about 9 cups)
1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
3. Whisk together the orange juice, olive oil, black pepper and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately.
Note: If you don't have time to cook fresh beets for this recipe, use drained canned beets (preferably with no added salt) or refrigerated cooked beets, which are available in many supermarkets.
Nutrition facts per serving (about 2¼ cups): 152 calories, 18 g carbohydrate, 3 g fiber, 3 g protein, 9 g total fat, 1 g saturated fat, 160 mg sodium, 31% DV vitamin A, 34% DV vitamin C, 16% DV manganese
Recipe used with permission from The Plant-Powered Diet by Sharon Palmer, RD