Maintaining a food blog is a lot like working out; if you take a break, it's hard to start again. I know a lot about both. I love cooking and photography; both allow me to explore my creative side. It was that enjoyment and my desire to share healthy recipes that got me to start this food blog. This past summer was really exciting. We started a small garden, started raising our own chickens and I found myself training for my first 5k! Despite my best intentions of sharing more recipes throughout the summer, as you can tell. It just didn't happen. Without trying to explain myself, or make excuses, I'm simply going to say that there is a lot of work that goes into pulling a post together after the dish is prepare, and frankly, I didn't make that a priority.
But, I'm back and resolved to start sharing recipes again! No surprise, with the start of the New Year, I'm refocusing on my health. I started the year off detoxing and eating completely clean. I haven't even had a drink since New Years Eve! I got back to a fitness regiment and signed up for a 15 class January yoga challenge. Last Saturday, after my 8am Vinyasa class I stopped by for the opening day of a Winter Farmer's Market hosted by a local garden center.
This was exactly what I needed to start getting inspired again. I arrived about a half hour early, while the vendors were still setting up. It was a smart move because I got to scout out who was going to be there that week, and give myself enough time to line up for Red Fire Farm's stand, who sells amazing produce. Within a few minutes I scored some brussel sprouts, mixed lettuce, purple kale and butternut squash. I then quickly got in line to get some root vegetables from Winter Moon Roots.
I don't like to pick favorites, but of all the vendors that I've seen at the market since I started going two years ago, Winter Moon Roots has one of the most alluring set-ups. Their root vegetables range the full color spectrum, and the bright colors of the beets and carrots pull you in. Not only do they have a wide array of roots themselves (from parsnips to potatoes to turnips to radishes and more), they carry several varieties of each.
Cleverly they slice open the produce to reveal the beauty inside. This week I couldn't help but pick up some cool looking "Psychedelic" or Chioggia beets. Inspiration for this winter salad instantly came after seeing the name and colors. I couldn't wait to go home and whip up my lunch. It's worth noting that the only thing "psychedelic" about these beets are their cool colors; they are not going to make you "trip"!
Salads are usually easy dishes to pull together, but when making a beet salad, you do have to account for the time it takes to roast your beets. As soon as I returned home, I got my oven preheated, washed the beet I was going to use for the recipe, splashed it with some oil, wrapped it in foil and threw it in the oven. Cooking time varies greatly depending on the size of your beet, but I knew mine would need to roast for about 40 mins. Rather than wait around, that gave me plenty of time to unload my groceries, wash and prep my other produce for that week, and tidy up around the kitchen.
Around the 40 min mark , I checked the doneness of the beet with a knife. It should be easy to puncture, as if you were checking on a baked potato. Pull it out of the oven and let it cool slightly before handling. With a pairing knife, gently scrape the outside skin. It will peel away easily. Discard. Slice or chop your beet however you choose. My beet was large enough that I saved half of it for other salads later in week. As it finished cooling I started assembling the salad.
I started with super fresh mixed greens from the market - I especially like how there were varying shades of greens and some pops of reddish purple from the red leaf lettuce. To add another punch of color to play with the ruby colored beets, I shaved some red cabbage. I've talked a lot about beets, and while they inspired this salad, I didn't want them to be the star. No, they'd share the stage (or plate) with bright segments of orange.
Oranges are one of those fruits that make getting through the winter a lot easier. They are a great reminder of warmer months ahead and packs a heavy punch of Vitamin-C, not to mention they taste delicious! You'll have to feel comfortable with your knife skills to segment out your orange, but after watching a quick video, I realized how easy it was.
Greens, beets, citrus.... I needed some fat! Yes, all salads need, no, deserve a healthy fat. Avocado was going to be the perfect healthy fat for this salad. It was going to have the perfect creaminess to pair with the citrus notes from the orange segments and the vinaigrette (besides, I am partial to avocado). Seeds are also a great source of healthy fat for salads, and since I also wanted some crunch, I sprinkled on some unsalted pumpkin seeds I had on hand.
And lastly, the dressing; a bright citrus vinaigrette to bring all the flavors together. Dressing is way to easy to make, so if you are still looking for a resolution this year, try to start making homemade dressing. Classic vinaigrette use equal parts oil to vinegar or something else acidic. My dressings usually use more vinegar and citrus juices, which pack big flavor without a lot of calories, than oil making mine 1 part oil to 2 parts vinegar. But there is really no way to mess it up. I took some extra virgin olive oil and added it to a small mason jar. Then I squeezed the leftover orange juice, plus juice of a lemon to give it a rounded citrus flavor. Finally I added a splash of white wine vinegar and a touch of salt and pepper. I covered the jar and gave it a shake to emulsify the dressing.
When I make dressings, I'll make them in small batches. I only needed about 1-2 tablespoons for a single serving of my salad, leaving me with extra for other salads throughout the week.
So there you have it! A beautifully bright and balanced salad with earthy beets, sweet oranges and creamy avocado to put a smile on your face in the dead of winter!
- 1 medium to large size Chioggia beet, roasted and sliced
- 2 organic navel oranges, segmented
- 1 cup shaved red cabbage
- 1/2 avocado, cubed
- 1/4 cup unsalted pumpkin seeds
- 4 cups of mixed organic greens of your choice
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- juice from orange (after being segmented)
- 1-2 tbs white wine vinegar
- sea salt & pepper to taste
- Heat oven to 350 degrees
- Clean beets, leaving skin on, wrap in foil.
- Bake for 30-50 mins depending on size of beet until tender.
- Remove and let cool. Once you can easily handle the beet, use a pairing knife to scrape of the skin.
- Slice or chop to desired size.
- In a small mason jar, add all the ingredients for the dressing and shake vigorously to emulsify. Use the dressing throughout the week for future meals.
Assembling the salad
- Add all the salad ingredients to a large bowl. Add 3-4 tbs of the dressing* and toss.
- *If you are saving half of the salad for a meal later in the week, store without the dressing. Just use 1-2 tablespoons for a single serving.