Here’s how to make it:
- Roast the beet by wrapping it in parchment paper then wrapping it in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let it cool before peeling and slicing into thin rounds.
- Peel and slice fresh oranges (or tangerines), removing any seeds.
- In a large bowl, combine the roasted beets, orange slices and a handful of arugula or mixed greens.
- Drizzle with balsamic glaze, sprinkle with raw pistachios and season with salt and pepper to taste.
This salad is a wonderful combination of earthy, sweet and tangy flavors and the pistachios add a perfect texture. Plus, it’s oil-free and packed with nutrients!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
