Meatless Monday: Golden Beet, Mango and Mixed Green Salad
I’m one week away from my third trimester, and am officially always hungry. My pregnancy cravings for the past week
I’m one week away from my third trimester, and am officially always hungry. My pregnancy cravings for the past week have consisted of olives, coconut ice cream and of course, chocolate (always chocolate, really). Not exactly well rounded or full of nutrition – but delicious and necessary.
In an attempt to balance my propensity for eating an entire jar of olives with something healthier, my lovely husband has been whipping up some delicious salads lately.
This one was inspired by yet another organic veggie delivery from Organics Live. It’s super simple and a great way to get a big serving of veggies!
3 large golden beets, peeled and chopped
2 handfuls of organic mixed greens
1 large mango, peeled and chopped
1/2 cup of pecans
2 tbsp maple syrup
3 tbsp olive oil
1.5 tbsp balsamic vinegar
2 tsp maple syrup
Preheat oven to 350 F degrees. Roast beets with a little bit of olive oil, salt and pepper for 35 to 40 minutes.
Meanwhile, make your candied pecans by laying out the pecans on a small baking sheets and coating them with maple syrup. Add them to the oven for 3 to 5 minutes (they can burn quickly, so keep an eye on them).
Assemble the salad, mix up the dressing and drizzle on top. Yum!
-Katharine Watts, associate web editor