On Sunday afternoon before my yoga class, I had a chance to sneak over to the farmer’s market to pick up a few veggies. Last week, I wasn’t home a single night for dinner, so it felt necessary to have some fresh veggies on hand this week to make up for last week’s excessive dining out.
Initially, I had my eyes on tomatoes. Since I adore tomatoes in just about any form, I quickly headed to the vegetable stand only to find out that they had a special going!
$10 for an entire bag of veggies!!!
I used my mad Tetris skills to pack in the following: 5 multi-colored peppers, 4 cucumbers, 3 purple potatoes, 4 tomatoes, 2 green tomatoes and a huge amount of beans!
This week’s meals will be all about these beautiful veggies. Before diving into them, I realized I had some gorgeous beets that I needed to eat. Using my favorite site Pinterest, I was able to find an amazing recipe to use my beets.
Beet-Avocado Arugula Salad
2 beets, cut into fork-sized pieces and roasted
1 English cucumber, quartered
2 scallions (green parts only), thinly sliced
2 cups baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Coarse salt and freshly ground black pepper
1/2 avocado, diced
2 tablespoons chopped walnut pieces
1. Peel and slice your beets. Note: I used three different colors and I’m officially obsessed with the pink striped beets. LOVE them!
2. Prepare your avocado by scoring it in the skin. Use a spoon to pop out the squares of yummy avocado.
3. To serve, toss the arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado, beets, cucumbers, and walnuts. Be amazed. Be truly amazed.
Bottom line: The beets were roasted to perfection. The avocado’s creaminess blended so well with the beets’ texture. The walnuts added a little nutty goodness, and lastly, the lemony vinaigrette…. perfection. Try this one.
Per 1/3 recipe serving:
CAL 169; FAT 14g; CARB 10g; PROT 3g; FIB 5g; SOD 59mg