When I think of salads, I think Fresh, Colorful and Awesome! There are many benefits of eating dark colored foods like spinach, beetroot and blueberries, high nutrient content, antioxidants, vitamins you name it, they have it. I like to mix up textures, flavors and colors.
For the awesome Try To Beet-It Salad, I buy fresh organic beetroots, you could use a can but would be best to use fresh. I begin with boiling the beetroot a night before, just like a potato (I pressure cook it with one whistle) you could boil water and add the entire beetroot without peeling or chopping and leave it in for 15min till its softer. Once the boiled beetroot is room temperature, I refrigerate it.
On a hectic weekday spending a ton of time cooking a special meal for yourself is the last thing I want to do so I keep my meals super-simple. For most salads I will ask you to take a huge salad mixing bowl, and to mix up the ingredients before plating, but this one I just let it be. So take a salad plate, lay a bed of baby spinach, add diced boiled beetroot, 1 diced peach, a handful of blueberries, a handful of pecan nuts and half of a chopped jalapeno. There’s something about jalapeno and beetroots that creates a magical explosion, the sweetness and the heat are an amazing combination.
While salads enjoy the reputation of being healthier than most other dishes, its often that the salad dressing beats the benefits of having the salad completely due to very high saturated fats and sodium content. For this salad, I simply add a tablespoon of extra virgin olive oil and enjoy! I will share some interesting and healthy salad dressing recipes as well that can practically go with any salad.