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spinach strawberry booster

Roasted Vegetables and Greens Salad with Lemon Vinaigrette

Roasted veggies aren’t just for fall anymore! They can fit into the diet year round when mixed with other fresh, seasonal choices. Root vegetables such as beets and carrots can be combined with a variety of greens and a light, lemony vinaigrette to make the perfect warm-weather salad. Quick and easy to make, try this roasted vegetable salad with summer greens this week.

Serves 5

4 large carrots, peeled and diced
1 medium yellow onion, diced
3 medium purple beets, peeled and diced
¼ cup + 2 Tbs. olive oil (divided)
2 Tbs. honey
Zest and juice of 1 small lemon
1 tsp. Dijon mustard
1/8 tsp. sea salt
¼ tsp. freshly ground pepper
5 cups arugula

Preheat oven to 450 degrees F. Roast carrots, onion, and beets tossed in 2 Tbs. of olive oil for 40 minutes, covered with foil for the first 20 minutes. While vegetables are roasting, whisk ¼ cup olive oil, the honey, lemon zest and juice, Dijon mustard, salt and pepper in a small bowl. Once vegetables have cooled slightly, coat in dressing and serve on top of 5 divided plates of fresh arugula.

Betalain (antioxidants in beets)
Vitamin A
Vitamin C
Vitamin K


About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and
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