Beet Salad

March 6, 2015

Doing our 8-week 5K training? Enjoy Friday’s Happy Hour Hills?

Are you eating enough beets?

“Runners may want to make a habit of consuming beets. A study published in the “Journal of the Academy of Nutrition and Dietetics” (Published April 2012) found that runners who increased their nitrate consumption by consuming beets before a run may run faster and feel less exertion during their run compared to those who consumed the same amount of calories from cranberry relish, which was used as a placebo.” – From Livestrong.com

Beets1

Ingredients:
2 tbsp olive oil
1 tbsp dijon mustard
juice of ½ lemon
1 cup cooked beets, sliced (canned beets work well in this case, just look for low sodium and remember to rinse and drain.)
1 cup fresh spinach
¼ cup crumbled goat cheese

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Directions:
Whisk together oil, mustard and lemon juice in a small bowl.
Pour over beets and spinach, and gently mix to combine.  Top with goat cheese after serving.

You can also make this as a warm salad- simply heat the beets in a saute pan, then add the spinach and cook until just wilted.