The following is a guest post by Kate Gavlick, a nutritionist with a master’s degree in nutrition, peanut butter addict, writer, and photographer. You can find Kate's blog here.
Beet season signals the beginning of cooler Autumn months, the appearance of heartier root vegetables at the farmer's market, and warmer and more grounding meals.
This Roasted Beet and Mint Salad bridges the gap between light and fresh summer meals and hardier, warmer autumn meals - you could call it the best of both seasons!
This simple salad is made up of roasted beets, lime juice, raw honey, fresh mint leaves, olive oil, and a splash of gut-loving kombucha. Light and bright lime juice and mint are balanced with roasted beets for a grounding, yet fresh salad.
Raw honey, olive oil, and a drizzle of Health-Ade's newest flavor revamp, Beet-Lime kombucha, make it even more delicious and zingy!
The star of this simple salad is the beetroot; one of my favorite root vegetables! Not only do beets come in a variety of types and colors - they're incredibly nutrient-packed too.
Along with a whole lot of nutrient goodness, beets are just downright tasty! Although they can certainly be enjoyed raw, juiced, or blended in smoothies, beets are tastiest when roasted, in my opinion! I like to roast beets whole to keep all their juices and flavor in tact.
Simply wrap whole beets in aluminum foil and pop them in the oven for an hour or so. Whole roasted beets can then be sliced (and added to this salad) or left whole and used in recipes throughout the week.
Simple roasted beets, zesty lime, a splash of kombucha, and a drizzle of raw honey make for the perfect salad!
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