As you have or will notice I eat a lot of salad, and even when I’m not specifically making salad I usually throw whatever I have make on top of some spinach or lettuce or arugula. This is both because it is good to have a combination of fresh and cooked veggies since you process and absorb different nutrients and because I like how it tastes. And when trying to lose weight, having the extra raw veggies helps you feel full and satisfied without a lot of extra calories. This salad is a nice easy lunch, or is great for breakfast if you are someone who likes sweet rather than savory breakfast.
The only thing you need to cook for this is beets and you can cook up a bunch at once and have them ready for this salad or other eating. I usually just cut the beets up in 1/2 to 1 inch pieces throw them in a tin foil pouch and cook in the oven at 350-400 for about 30 minutes or until a fork goes in easily.
For the greens I use a combination of lettuce, beet greens, spinach and kale. Throw on some of the roasted beets, a handful (or about 1/3 cup of lightly salted almonds and walnuts, and a sliced up orange or a couple clementines. Top it with some grated fresh ginger and turmeric to taste (I usually use about 1.5 tsp of each because I really like them). And for the dressing mix 1 part lemon or lime juice – I prefer lime – to 2 parts walnut oil, or other mild oil such as grapeseed, tigernut or refined coconut oil. Toss it all together and you have a quick, easy and delicious anti-inflammatory salad.
My Colorful Cuisine 