Heart-Healthy Soups and Salads Heart Month 2019-Recipe Book | Page 5

Quick Tips
Cooking Tip: Can’t find cooked winter squash in the freezer aisle? Just substitute 2
(15-ounce) cans pumpkin puree.
Keep it Healthy: Butternut squash has a massive amount of vitamin A, which aids in
good vision and a healthy immune system. Stirring thawed frozen purees into a variety
of chili and stew recipes is an easy way to add nutrients into meals.
Seasoning: Tweak the chili powder and jalapeno amounts, depending on spice
preference.
Nutrition Facts (per serving)
Calories: 301
Protein: 31.2g
Fiber: 9.1g
ROASTED BEET and
CITRUS SALAD
This magnificent magenta salad is filled
with the tartness of ruby red grapefruit
and the earthiness of beets. It isn’t just
gorgeous to look at, but also tasty to eat.
Pair with grilled or broiled fish, if desired.
Number of Servings: 4 (2 cups per serving)
Ingredients
• 3 medium beets, peeled and diced into
1-inch chunks (4 cups)
• 2 tablespoons canola oil (divided)
• 2 cups packed spinach leaves
• 2 cups canned ruby red grapefruit
segments in water or own juice, drained
• 1 can mandarin orange segments (in water, drained)
• 1 tablespoon chopped red onion
• 2 tablespoons chopped parsley
• 2 tablespoons red wine vinegar
• 1/8 teaspoon salt
Directions
Preheat oven to 400°F. Prepare a baking sheet by lining it with foil and coating foil with
cooking spray. Use a peeler to remove the peel from each beet. Trim and discard the
ends of each beet. Dice each beet into 1-inch chunks. Transfer beets to the prepared
baking sheet and drizzle with 1 tablespoon of oil. Roast until softened (tender when a
knife goes through it), about 45-55 minutes.
When ready to serve salad, place spinach on the bottom of a serving bowl or platter.
Top with drained grapefruit segments and orange segments, along with chopped red
onion and chopped parsley. In a small bowl, whisk together 1 tablespoon oil, vinegar,
and salt. Pour over the salad and gently toss with tongs. Spoon cooked beets onto the
top of the salad. Serve.
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