May is National Salad Month, so to celebrate we turned to one of our favorite cookbook authors and health coaches for a yummy and healthy recipe.
Erika Schlick showed us how to make her Beet and Grapefruit Salad.
Ingredients:
- 4 cooked Instant Pot Beets or roasted beets (use code TRAILTOHEALTH for $10 off)
- 2 grapefruit
- 1 tablespoon avocado oil (use code TRAILTOHEALTH for 10% off)
- 3 tablespoons capers
- ¼ cup pistachios (optional)
- goat cheese (optional)
- salt, to taste
LAVENDER CITRUS DRESSING
- ¼ cup extra-virgin olive oil (use code TRAILTOHEALTH for 10% off)
- ¼ cup freshly squeezed grapefruit juice
- 1 tangerine, juiced
- 1 lemon, juiced
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons fresh lavender petals
- salt, to taste
Directions
1. Cut the beets into wedges or cubes. Slice and segment the grapefruits, removing the white pith and skin. (Code TRAIL gets you 10% off Nakano Knives)
2. Heat the avocado oil in a small skillet set over low to medium heat. Add the capers and fry until crisp.
3. Arrange the beets on a high-rimmed dish (so that the beet juice doesn't spill over). Top with the grapefruit, capers, pistachios (if using) and goat cheese (if using).
4. For the dressing, whisk the olive oil with the grapefruit juice, tangerine juice and lemon juice in a bowl. Next, whisk in the thyme and lavender, and season with salt to taste. Serve immediately.
5. Drizzle with the Lavender Citrus Dressing and season with salt to taste. Serve immediately.
TIP: In the summer, the beets can be replaced with peaches.
For more recipes visit: thetrailtohealth.com.
