Meal Prep Sundays: Roasted Beet and Blood Orange Salad
If you look up healthy food in the dictionary, you might actually see a picture of a heaping bowl of fresh, brightly colored salad. Perfect for eating on the run and often fairly easy to make, a solid salad is one of our favorite meal prep dishes. Make your next one unique with this week's exotic offering!
Makes 8 servings.
12 multicolored baby beets
4 medium blood oranges
1 1/2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 oz mixed baby greens
1/2 cup blue cheese, crumbled
1/4 cup chopped walnuts, toasted
1. Preheat oven to 400Â°.
2. Leave root and 1 inch stem on beets; rinse well. Cut a large sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch and tightly seal edges. Place pouch on a baking sheet. Bake at 400Â° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.
3. Grate one teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Whisk together grated rind, juice, vinegar, olive oil, Dijon, salt, and pepper in a small bowl.
4. Divide greens evenly among 8 meal prep containers. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
5. Drizzle each serving with 2 teaspoons of dressing when ready to eat.
Macros Per Serving:
Meal Prep Tip:
This light and citrusy salad is great for spring. Make a big batch for your next party or pair with grilled chicken breast for a big protein boost.
Find your next culinary outing among all our Meal Prep Sundays recipes! We love to share on-the-go meal prep ideas for our fans to keep easily on hand in meal management bags, gym totes, gym backpacks, briefcases, and sports duffle bags. Get yours today!