Winter Salad with Citrus, Avocado, and Beets
Anthony and I got home from Ohio last night where we have been for two weeks celebrating with my family. We quarantined for weeks prior to leaving and took every precaution possible to make sure nobody got sick on our watch. As is the case every year, we ate more than our fair share of sugar, butter, beef, cream, and everything else that comes with the holiday season. By now, I’ve had my fill and I’m ready for something light and refreshing. Enter, my Winter Salad with Citrus, Avocado, and Beets.
I’ve been making this salad for years, to the point that some friends have dubbed it “Ryan’s Salad”. It is great this time of year because it takes advantage of citrus, which is in peak season during these cold months ahead. I’m not a nutritionist but this salad is full of great stuff. Hearty greens, vitamin C rich citrus, high fiber beets, warm toasted almonds - all good things to nourish your body.
While I’m not a fan of cleanses and cringe at the “New Year, New Me” mentality, I do believe in taking stock of where I am every year and figuring out how I can become a better, healthier, and happier version of myself. This means paying attention to how my body feels, examining what has worked for me in the last year and what hasn’t. Shaming ourselves into thinking there’s something inherently wrong with our bodies and saying “I’m going to lose 20lbs because I’m a fatass” isn’t going to help in the long run. Big changes have to start from a place of love and desire. So instead of the guilt and shame, I think about how much better I feel when I eat my fruits and veggies versus when I’m eating sugar and butter. Cookies are great and deserve to be a part of every diet (because #treatyoself) but for me, I feel better and function at a higher level when they are a treat and not a staple.
Whatever your goals, intentions, or resolutions are this year, I hope they help you become a happier, healthier, and more fulfilled version of yourself.
Winter Salad with Citrus, Avocado, and Beets
Ingredients
Salad
4 medium beets, trimmed and scrubbed
1 T olive oil
1 head radicchio, torn
1 head Boston lettuce, torn
2 C arugula
½ C parsley, coarsely chopped
1 grapefruit, peeled and cut into wedges
1 naval orange, peeled and cut into wedges
2 avocado, pitted and cubed
½ red onion, thinly sliced
½ C slivered almonds, toasted
Dressing
1 C freshly squeezed orange juice
2 tablespoons sugar
1 small shallot, minced
1 C olive oil
¼ C white wine vinegar
salt and pepper, to taste
Directions
Preheat the oven to 400
Lightly coat the beets with olive oil and season with salt and pepper. Roast the beets for 1 hour or until tender. Set aside to cool.
When the beets have cooled, remove the skins by rubbing them with a paper towel. Slice into beets into ½ inch wedges.
Make the dressing. Combine the orange juice and sugar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently until the liquid is reduced by half, remove from heat, and allow to cool.
In a small mixing bowl combine the olive oil, shallots, salt, pepper, vinegar, and orange juice. Mix and set aside.
Combine the radicchio, lettuce, arugula, parsley, grapefruit, orange, avocados, beets, and onion. Toss to combine and top with almonds and serve with dressing.
