Meet a fellow Reduxer!
TheRecipeRedux, a monthly blog link up and frequent contest host, has introduced me to lots of inspiring dietitians doing amazing things with food. I’ve learned a lot about everything from post formatting to staging pictures from this group, but the thing I really love is that it’s full of RD’s who are food lovers and want to make nutritious food appealing and easy. Tawnie Kroll (aka Kroll’s Korner) is the perfect example of all the best parts of this link up – I’ve followed her on Instagram for a long time, but we haven’t met (yet!). Her photography is stunning, and her recipes are simple, balanced, and delicious. This month for the round up, we’re featuring our take on the recipe of another Reduxer, and her Roast Beet with Feta salad was the perfect fit for the first harvest of beets we have from the farm!
Can you beet this?
Beets are a good source of folate, very low in calories, and sweet and soft when properly roasted. Their greens are an OUTSTANDING source of vitamins K and A and an excellent source of potassium. You can’t always find them with the greens attached at the grocery store, so grab them up when you see them at a market! I sauteed them lightly and added them to this salad for some extra color and vitamin content. Whatever you do – don’t throw them away!
Roasted Beet & Greens Salad
Make this for your next cookout! We enjoyed it for an al fresco father’s day dinner at my brother’s place, and it was just as delicious when I had it the next day, too. I added the pecans for some crunch – just an option!
- 5 red beets
- Beet greens, chopped and lightly sauteed
- 1 lemon’s juice
- 1/2 cup feta cheese
- 1/4 cup EVOO
- 1/4 cup balsamic vinegar
- 1 shallot, minced
- 2 green onions, chopped
- 1/2 cup toasted pecans
- Slivered basil (for garnishing)
Follow the directions on Tawnie’s recipe – when beets and greens are cool, toss all to mix (save the feta to sprinkle on last or it will be bright pink!)