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Roasted Beet Salad

May 7, 2015
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Hey y’all! What a crazy week! One of my best friends, and most favorite people in the world, was back in New York City for the week. She’s fabulous and so is her LA based clothing line EastnWest (shameless plugs I know, but I love it). It’s been so hard being across the continent from someone you are so close to. It was great getting to see her and hang out with her. As fun as I had, I have to admit, I’ve been eating a lot of bad food (queue that ice cream lunch I had the other day or the mojito dinner followed by margaritas and tacos… and we can’t forget the shake shack adventures). Ok when I think about it, I’m counting up the calories I’ve consumed and I’m like ok let’s get some serious veggies back in you before you go into shock!

So it’s time to get it together! It’s almost swim suit season. Things are going to get real! They’ve already started filling my pool up. I’m basically in need of some hard workouts and some delicious, gorgeous, clean eating.

So let’s get back to the basics. What do you eat when you get home from the gym at 8 PM? This is an easy fix. It’s fresh, simple, and has that colorful pop that makes it a bit easier to eat something that is so healthy!

ROASTED BEET SALAD

Ingredients:

1 tbsp olive oil

2 beets (I like to get one golden and one red for a bit more color)

handful of arugula

goat cheese (or any soft cheese you desire)

a small handful of pistachios

dress it up with: a bit of olive oil and sea salt

Prep:

1. Preheat oven to 400° F

2. Toss beets in olive oil – season with pepper and salt as needed

3. Cover beets with tin foil and let roast for 45 – 50 minutes, or until skin easily falls off (If the skin doesn’t come off easily, put it back in the oven – those beets aren’t done yet! And you’ll make a big ol’ mess)

4. Once beets have roasted, let cool enough that you can hold the beets in your hand. Run the beets under water and gently scrub off the skinTIP: I like to have a paper towel handy for the red beet so it doesn’t stain my hands.

5. Once you skinned the beets cut into slices and combine with remaining ingrediets

And as soon as you know it, you’ve got yourself a beet salad for less than 200 calories. The only catch is how long will it last?

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