Beetroot Salad

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While in Greece, I had a most delicious Beetroot Salad. This is my attempt to re create it.

Ingredients:
2 fresh medium beets with greens
2 wedges Laughing Cow cheese (I like the garlic and herb one)
10 almonds, chopped
2 cups of greens (kale, lettuce, spinach, whatever you like)
Meat if you would like. I used some shrimp sauteed in garlic and lemon. Chicken would also be great in this.
Dressing:
2 Tbls olive Oil
2 Tbls Balsolmic Vinegar
1 Tbls Dijon Mustard

Directions:
Remove the greens from the beets. Wash the beets off and boil them in a sauce pan for about 25 minutes or until they are soft when stabbed with a fork. Run the cooked beets under cool water until you can handle them. Use paper towels or wear rubber gloves, and rub the skin off the beets. It will come off easily. Cube up beets into about 1″ cubes and set aside.
Rinse the beet greens and other greens and chop them for the salad.
Cut up the laughing cow cheese into small pieces.
Combine Olive oil, vinegar and mustard and whisk together to make the dressing.

Now to put it all together:
Place your chopped greens onto 2 plates. Top with the beets, almonds, cheese and meat if desired. Drizzle the dressing over the salad and enjoy! Yummers!

This Medifast recipe would count as 3 greens, 2 fats and 1 condiment without the meat. Add your lean protein and you have a complete lean and green!

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