Mixed Berry and Roasted Beet Salad
W I T H H O N E Y- L I M E V I N A I G R E T T E
INGREDIENTS
2 cups
Kale, Baby, Fresh
1 cup
Red Quinoa, Cooked
1 cup
Fresh Blackberries
1 each
Red Beets
1 cup
Fresh Raspberries
1 tsp
Canola Oil
1 each
Avocado, Quartered
2 cups
Beet Greens, Fresh
1 tsp
Honey
4 cups
Arugula Lettuce Leaf
1 Tbsp
Lime Juice, Fresh
2½ Tbsp
Extra Virgin Olive Oil
YIELDS 4 S E R V I N G S
PORTION 1 S E R V I N G *
DIRECTIONS
1. Preheat oven to 350F. Trim the greens from the beets. Reserve them and set aside. Rub the
outside of the beet with oil and roast the beet skin on for 30- 45 minutes. Remove from
the oven and allow to cool until cool enough to handle. Peel the skin and slice. Set aside.
2. Remove the stem from the beet greens. Wash the greens thoroughly and pat dry with
a towel. Tear or chop into bite sized pieces. Mix the arugula, beet greens and the baby
kale, and then wash and pat dry the berries. Set aside. Mix the olive oil, lime juice and
honey together for a broken vinaigrette.
3. Place the greens mixture into a bowl and top with the quinoa, avocado, beets and
berries. Drizzle with 1 tablespoon of the dressing.
*1 Serving: 2 cups greens, ¼ beet, ¼ cup quinoa, ½ cup berries & 1 Tbsp dressing.
R
Y
F O R
K
2017
F
O
W
A
D
A R
O
Kale, Baby, Fresh
Red Quinoa, Cooked
1 cup
Fresh Blackberries
1 each
Red Beets
1 cup
Fresh Raspberries
1 tsp
Canola Oil
1 each
Avocado, Quartered
2 cups
Beet Greens, Fresh
1 tsp
Honey
4 cups
Arugula Lettuce Leaf
1 Tbsp
Lime Juice, Fresh
2½ Tbsp
Extra Virgin Olive Oil
F
2 cups
1 cup
F O
R K
INGREDIENTS
S T
B E
W I T H H O N E Y- L I M E V I N A I G R E T T E
R
Mixed Berry and Roasted Beet Salad
U
R
®
O
27g CARBOHYDRATES | 9g FIBER | 6g PROTEIN
Y
W
P U
T
280 CALORIES | 19g FAT | 2.5g SATURATED FAT | 55mg SODIUM
•
•
R D
P U
T
S T
B E
R
O
U
YIELDS 4 S E R V I N G S
PORTION 1 S E R V I N G *
DIRECTIONS
1. Preheat oven to 350F. Trim the greens from the beets. Reserve them and set aside. Rub the
outside of the beet with oil and roast the beet skin on for 30- 45 minutes. Remove from
the oven and allow to cool until cool enough to handle. Peel the skin and slice. Set aside.
2. Remove the stem from the beet greens. Wash the greens thoroughly and pat dry with
a towel. Tear or chop into bite sized pieces. Mix the arugula, beet greens and the baby
kale, and then wash and pat dry the berries. Set aside. Mix the olive oil, lime juice and
honey together for a broken vinaigrette.
3. Place the greens mixture into a bowl and top with the quinoa, avocado, beets and
berries. Drizzle with 1 tablespoon of the dressing.
*1 Serving: 2 cups greens, ¼ beet, ¼ cup quinoa, ½ cup berries & 1 Tbsp dressing.
R
Y
F O R
K
2017
F
O
W
A
D
A R
U
R
S T
B E
R
®
O
F O
R K
F
O
27g CARBOHYDRATES | 9g FIBER | 6g PROTEIN
Y
W
P U
T
280 CALORIES | 19g FAT | 2.5g SATURATED FAT | 55mg SODIUM
•
•
R D
P U
T
S T
B E
R
O
U