NUTRITION CONTRIBUTOR
Coach Kati Epps
J U LY 2 0 2 1
RECIPE OF THE MONTH n You can’t beet this.
S WE E T BEET P OWER SA LA D
Serves: 2 | 382 Calories per serving
INGREDIENTS: For Salad 1 cup beetroot, diced 4 cups arugula ½ cup quinoa, dry 1 cup water 1 oz Purple Haze goat cheese ¼ cup walnut pieces 1 medium peach, sliced
PHOTO COURTESY OF KATI EPPS.
For the Salad Dressing 1 TBSP olive oil ½ TBSP balsamic vinegar ¼ tsp salt 1⁄8 tsp pepper PREPARATION: 1. If using fresh beetroot, make sure to clean the beetroot skin and remove greens and stems. Place in a parchment bag on a foil covered baking sheet. Roast in the oven at 400 degrees for 45-60 minutes or until the skin is easily removed by wiping with a paper towel. Dice into bite size pieces and chill. 2. P lace ½ cup dry quinoa in a small saucepan with 1 cup water and prepare according to directions on the package. Remove from pan, fluff with fork and set aside. 3. For dressing: Combine olive oil, balsamic vinegar, salt and pepper into a mason jar. Shake to blend.
JULY 2021
4. Make 2 salads by layering arugula, quinoa, goat cheese, walnut pieces and peach slices. Drizzle with dressing and serve!
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