Monday is the perfect day to start fresh. A day for starting over, and for thinking of ways that we can make our lives a little better. An easy way to do that is to think about eating well, and we can even take it a step further by eating in a way that is beneficial to the environment!
Last week, we had the opportunity to interview the founder of the Monday Campaigns and Meatless Mondays, Sid Lerner. From that excellent conversation came a new collaboration for The Foodie Journal! Starting today, and every (Meatless) Monday, you’ll find a delicious meatless recipe provided by inSHAPE Fitness right here on The Foodie Journal. inSHAPE has been providing ways to better health to folks for 15 years, and I’m thrilled for this new partnership. So, to kick things off, a roasted beet salad that looks pretty fantastic! Why not add it to your Meatless Monday tonight?
Roasted Beet Salad
- 2-3 bunches of multi-colored beets (choose small to medium sized beets for better flavor and texture)
- 1/2 cup of crumbled feta cheese
- 2 cups of baby greens, including spinach, frisee, arugula
- 1 small/medium red onion, sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup greek yogurt (such as Fage Total)
- Juice and zest of one lemon
- Salt, pepper
- Preheat oven to 400 degrees.
- Wash and dry beets, place them on roasting pan, whole, sprinkle with 1/4 cup of olive oil, salt and pepper. Roast for 35-40 minutes or until a knife easily cuts through one of the larger beets.
- Remove beets from roasting pan and let them cool for 30-40 minutes. peel them thoroughly then cut into one inch squares.
- Prepare dressing with remainder of olive oil, yogurt, lemon juice and zest. either whisk it together or use hand mixer to thoroughly blend.
- Mix greens and onion with dressing and plate. spoon beets on top of salad, sprinkle feta and garnish with a single sprig of baby arugula or frisee.