Now that the holidays are behind us and we wait anxiously for the first signs of spring, it is time to take stock of our desire to lead a healthy lifestyle. Am I getting enough rest? Am I eating healthy foods? Okay, so I need to make some minor adjustments including preparing light healthy meals and making sure that I eat enough fruits and vegetables.
This winter I have spent my weekends building a food photography portfolio by cooking, styling, photographing and eating great looking foods. My daughters like to hang out after a photo shoot to see what great food they can taste. After all nobody wants to see all that good food go to waste.
Pears, bananas, grapefruits, oranges, tangerines and pineapples are all common winter fruits that are found in abundance at any grocery store or fruit market in Southern Ontario. I love the rich colour and the cool taste that oranges add to salads and fruit salads.
I have been experimenting with roasted beets this winter as well. I remember thinking that I would never eat beets again after a childhood of pickled beets from a jar. They were always served next to the sweet gerkin pickles at my grandmother’s family meals. On a recent trip to New York City I found myself trying a salad with roasted beets and feta and thinking I had discovered a whole new taste experience.
This salad is a variation of a recipe that I found in Olive Magazine. I hope you enjoy it.
Orange and Roasted Beet Salad
3 fresh beets
2 cups baby greens
2 oranges, segmented
1/2 red onion, sliced
3 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. orange juice
2 tbsp. whole grain mustard
Preheat the oven to 400F degrees. Toss beets in olive oil and place on a baking sheet. Roast 40-50 minutes until tender.
Cool, peel and slice the beets.
Add baby greens, beet slices, oranges and red onion to the bowl. Whisk together the salad dressing and pour over the salad.
Oranges are also a wonderful for breakfast in a winter fruit salad.