A Hearty Salad for a Month of Healthy Eating

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A Hearty Salad for a Month of Healthy Eating
Everywhere you look, you’ll see recipes for satisfying salads for dinner, portable salads for lunch
— even breakfast salads to start the day, if your need for bodily atonement runs that deep.
In this dinner-worthy salad, a combination of roasted golden beets, radishes
and delicata squash do the heavy lifting, while the green matter — herbs, scallions and frisée (or whatever decent-looking lettuce you can find) — acts more as a bright, refreshing garnish.
Roasting not only makes them sweet and wonderfully tender, it also gives you the perfect excuse
to crank up the oven, something you’d be hard pressed to do for your average bowl of arugula.
The solution is to cut back on the fragile leafy greens in your salad bowl, and ramp up vegetables of a more robust order.

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