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When the weather is gray and chilly, eating greens sometimes feels like a punishment. Not this roasted beet and citrus salad, though. It’s from the new cookbook Food: What the Heck Should I Cook? by Mark Hyman, M.D., and it makes us feel like a million bucks.
“The natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,” Dr. Hyman says. “Beets are full of powerful antioxidants that fight inflammation and support detoxification.” A simple herby citrus dressing brings everything together.
Psst: To avoid turning your hands bright pink with those roasted beets, you can peel the skins with paper towels. But if you’re trying to be eco-conscious like we are, grab a dish towel that you don’t mind staining. Tie-dye is chic anyway.
We’ll be munching on this one until April (on our couch, of course).
Excerpted from Food: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, M.D. Used with permission of Little, Brown and Company, New York. All rights reserved.
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