Another holiday weekend is approaching. Check out the terrific recipe for Roast Beet Salad!
There are times when we might feel like our body can go forever with the same routine. We work hard at staying fit in body and mind. Then a time comes when it’s hard to get out of bed because the body hurts. What hurts one day is better the next but then another part hurts that was absolutely fine the day before. Words and actions by others around seem to grate on frazzled nerves. If you’re thinking over training or burned out, we’re on the same page. As much as it scares us to take a break, it’s required. We’ll come back more motivated. We’ll come back healed and stronger. We’ll come back ready to get out of bed and face our workout with energy and determination.
The reality: Fitness will wane but muscles remember. Time off will not mean starting from scratch. It means allowing those tears from all that work to heal and when we ask the body to perform again, it will be stronger.
During the recovery phase, enjoy the solstice.
- • 6 – 8 beets: use both golden and red beets for color.
- • 1 Asian pear, peeled and sliced
- • 1/3 cup champagne wine vinegar
- • 1/4 cup rosemary infused olive oil
- • 1 tsp Dijon mustard
- • salt and pepper to taste
- • feta, goat or blue cheese to finish
- • spinach or arugula leaves
- Preheat oven to 400 F.
- Scrub beets and trim ends. Wrap loosely in foil and put into the oven to cook for 1 hour or until tender. Allow to cool then, when cool enough to handle, peel and slice thin.
- Put beet slices and pear slices into a dish and set aside.
- In a mixing bowl, add the vinegar, oil, mustard and salt and pepper. Whisk to blend then pour over the beets and pears
- Toss gently. When ready to serve, place spinach or arugula onto a serving plate, top with beet-pear salad and sprinkle with desired cheese.
Roast Beet Salad
Use golden beets with red beets for color. A simple champagne vinegar dressing. Asian pear for a texture sensation and added sweetness.
Preheat oven to 400 F.
- 6 – 8 beets: use both golden and red beets for color.
- 1 Asian pear, peeled and sliced
- 1/3 cup champagne wine vinegar
- 1/4 cup rosemary infused olive oil
- 1 tsp Dijon mustard
- salt and pepper to taste
- feta, goat or blue cheese to finish
- spinach or arugula leaves
Scrub beets and trim ends. Wrap loosely in foil and put into the oven to cook for 1 hour or until tender. Allow to cool then, when cool enough to handle, peel and slice thin.
Put beet slices and pear slices into a dish and set aside.
In a mixing bowl, add the vinegar, oil, mustard and salt and pepper. Whisk to blend then pour over the beets and pears. Toss gently. When ready to serve, place spinach or arugula onto a serving plate, top with beet-pear salad and sprinkle with desired cheese.
So good and so good for you!
What do you do to recover?
Where was your favorite sunset?
What are you making for this Fourth of July Weekend?
Joanne
