Nourish yourself, your family, and your community by learning how to shop, cook and eat smarter! Southern New England American Heart Association Board of Directors Chair, Renee Aloisio, shares her favorite AHA heart healthy recipes!
Greetings to All! Did you know that November is Eat Smart Month?
With the holiday season quickly approaching, it’s a great time to focus on your health and well-being. Shedding a few pounds and increasing daily exercise can provide an energy boost, reduce stress and help fight the winter blues!
I love this roasted beet and citrus salad recipe! It’s so versatile. You can enjoy it as a side salad or an entrée for lunch or dinner by topping it with poultry or fish. Grilled or roasted salmon with herbs is my favorite addition!
Making this dish gives you an opportunity to support your local farmers market too! They usually have super fresh greens and beets available. I’m a proponent of using fresh ingredients any chance I can. I’ll use fresh grapefruit, an orange or clementine which I keep on hand for this recipe.
For full nutritional information and more visit this link here. Enjoy and post your comments!
Roasted Beet and Citrus Salad
Makes 4 Servings, Serving Size 2 Cups
- 3 medium beets, peeled and diced into 1-inch chunks (4 cups)
- 2 tablespoon canola oil (divided)
- 2 cups packed spinach leaves
- 2 cups canned ruby red grapefruit segments in water or own juice, drained
- 1 can mandarin orange segments (in water, drained)
- 1 tablespoon chopped red onion
- 2 tablespoon chopped parsley
- 2 tablespoon red wine vinegar
- 1/8 teaspoon salt
Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with foil and coating foil with cooking spray.
- Use a peeler to remove the peel from each beet. Trim and discard the ends of each beet. Dice each beet into 1-inch chunks. Transfer beets to the prepared baking sheet and drizzle with 1 tablespoon oil. Roast until softened (tender when a knife goes through it), about 45 to 55 minutes.
- When ready to serve salad, place spinach on the bottom of a serving bowl or platter. Top with drained grapefruit segments and orange segments, along with chopped red onion and chopped parsley. In a small bowl, whisk together 1 tablespoon oil, vinegar, and salt. Pour over the salad and gently toss with tongs.
- Spoon cooked beets onto the top of the salad. Serve.
Like this recipe? Print out my Eat Smart Month Renee Recipe Pick Roasted Beets and Citrus Salad to add to your cook book!
Or watch this step by step tutorial on heart.org:
As Chair of the Southeastern New England Board of Directors I’m particularly focused on recognizing and advocating for stroke and healthy living. My mother-in-law suffered a stroke at age 68 and lived as a disabled person until she passed away at age 71.
Our family was devastated. Although she had a family history of stroke disease, there are several actions that can be taken towards stroke prevention. PLEASE click the link to take the Stroke Risk quiz and familiarize yourself with the actions you can take towards prevention of Heart and stroke disease to live a longer, healthier life! For more information on recognizing the signs and symptoms of stroke, please visit stroke.org.