This salad is usually good for 4 servings when you’re having a holiday meal, meaning there are plenty of other dishes. But if ...

Add roasted beets, orange segments, and feta cheese. Add vinaigrette to taste and mix until greens are lightly covered with the dressing. Add toasted pecans to the top of the salad for a crunchy ...

6. To assemble the salad, arrange a layer of the greens and shoots on serving plates or in bowls. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop ...

“(Find) some shortcuts at the grocery store, like pre-steamed beets, even things like pre-seasoned lentils.” Follow this guide to build the healthiest salad. Start with a base of greens ...

Slice tips off of fava beans and squeeze out bright green fava bean from outer coating, reserve beans. Slice the top and bottom off of one medium beet per salad. Using a spiral slicer, slice beets ...

Remove beet greens if attached ... mix yogurt with 2 teaspoons olive oil and a sprinkle of salt. Assemble the salad: Spoon a dollop of yogurt onto each plate, then use the back of a spoon to ...

Mix your greens and place them in a large serving bowl or plate. Add the chopped beets. Top with the chickpeas, goat cheese and walnuts. Pour the dressing over the salad. Serve and enjoy your ...

In a roasting pan out down the green onions/ oranges/ herbs/wine and orange juice under the red beets, wrap with foil and bake @350 for 45 minutes or until beets are tender. Peel beets and slice ...

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A relative of the beet, chard tastes similar to spinach, and it’s growing in popularity. While it does have a higher sodium count than other salad greens (at 77 mg per cup), it’s still only 3 ...