Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
1 Minute Read

Beet Salad

Beet Salad (makes 4 servings)

This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.

Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes.

Either way, this recipe is a winner and is great chilled or at room temperature!

Ingredients:

• 6 medium beets
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• ¼ cup extra-virgin olive oil
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp honey
• ½ tsp sea salt
• Freshly ground pepper, to taste
• 1 tbsp Goat cheese crumbles



Directions:

  1. Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.
  2. In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper.
  3. Pour over the beets and toss until the veggies are fully coated.
  4. Use 1 tbsp of goat cheese for a single salad without the vinegar oil mixture for super easy quick healthy meal. 
Recipes

56 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.17.2025

Lentil & Carrot Bowl with LemonTahini Drizzle

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g

09.17.2025

Baked Tilapia with Sweet Potatoes and Asparagus

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTESINGREDIENTS6 oz [170.1 g] Tilapia (Fish)0.5 sweetpotato, 5" long [65 g] Sweet Potato0.25 bundle [25 g] Asparagus1.5 tbsp [21 g] Olive Oil1 dash [0.4 g] Salt (To taste)1 dash [0.1 g] Black Pepper (To taste)0.25 tsp [0.7 g] Garlic PowderDIRECTIONSPreheat your oven to 350 degrees F (175 degrees C).Dice the sweet potato and asparagus. Toss in a bowl with the olive oil, salt, pepper and garlic powder. Place on a baking sheet and bake for about 15 minutes (flipping about halfway through) or until the sweet potatoes are soft.Place the tilapia on a baking sheet and season with salt, pepper and garlic powder. Cook for about 8 minutes until cooked throughout.NUTRITION INFO Calories : 405 Fat : 24.09 g Carbs : 13.81 g Protein : 36.01 g Fiber : 2.45 g Sugar : 2.96 g

09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*