I have just found out some wonderful news. My favorite salad is actually a gourmet cancer fighting salad! For the longest time my wife has made me this salad and I could eat the whole bowl in one sitting because it’s that good! If you’re looking for something a bit different to add to your healthy cancer fighting regimen then you might want to try this out. It’s sweet and tangy and has a bit of nuts to make it crunchy. <<spoiler alert>> When you add in the spinach you’re getting one of the top cancer fighting veggies thrown in for good measure. If you haven’t seen this video yet then take a moment to watch. It’s all about which veggies are the best cancer fighters.
Here’s the recipe.
Ingredients: (Makes about 4 – 2 Cup Servings) ~ or 2 “Me Size Servings” 🙂
2 cups (about 5 oz.) of baby spinach
2-3 medium cooked beets (see below) cut into bite size wedges
1/4 cup of toasted pine nuts
1/4 cup of raisins
1 avocado sliced or more to taste
4 oz. of goat cheese (crumbled)
Preheat oven to 375 degrees and place your beets in a flat dish. Roast the beets for about 1.5 to 2.5 hours depending on size. Cook until fork tender. After the beets have cooled remove the skin by rubbing the beets under cool water until the skin comes off. Assemble the rest of the ingredients in a large bowl and chill before serving.
That’s it. Get ready for some yummy salad. You can add some flair with your favorite salad dressing or eat it plain like I do. 🙂 Yes, I like beets!!!