Beet

Shredded Carrot and Beet Salad

Shredded Carrot and Beet Salad

One of my favorite gatherings is the Food as Medicine conference, which brings together hundreds of nutritionally minded physicians, nurses, and other wellness professionals. I cook for the attendees, and while they often kindly tell me how much they learn from me, it definitely goes both ways. In fact, this recipe was inspired by Dr. Joel Evans, who is attracted to nutrition from both a scientific and an aesthetic viewpoint and loves to speak about the colors of food having a tangible relation to their healing qualities. There is a school of thought—and increasing scientific evidence—that the more vibrant the color, the more nutrition there is to be found in a food. As an ode to Joel, I set out to create the most colorful salad I could, using purple beets, orange carrots, and fresh mint. If I’d had a vegetable crisper instead of a box of crayons as a kid, this salad would have been the result. You can substitute lemon or lime juice for the orange juice. 

Mixed Greens with Roasted Beets and Avocado Tossed with Orange-Shallot Vinaigrette

Mixed Greens with Roasted Beets and Avocado Tossed with Orange-Shallot Vinaigrette

This beautiful salad represents a harmonic convergence of tastes. The spiciness of some of the greens in a spring mix is balanced by the avocado’s creamy, healthy fat, while the sweetness of the roasted beets cuts the acidic nature of the citrus dressing.If the beets vary in size, wrap them accordingly so you can remove the package of smaller ones when tender, leaving the larger ones in the oven until they are tender.