Sunshine Beet Salad
¼ cup freshly squeezed orange juice
2 tbsp. white or regular balsamic vinegar
2 tbsp. extra-virgin olive oil
2 tsp. honey
¼ tsp. sea salt
6 cups mixed greens
1 medium beet, peeled and grated
1 medium yellow beet, peeled and grated
1 large carrot, peeled and grated
1 medium red bell pepper, julienned
1 medium pink grapefruit, skin and pith removed with a knife, then sliced
1 large orange, skin and pith removed with a knife, then sliced
Whisk together orange juice, vinegar, olive oil, honey and salt. Divide greens among six bowls. Then arrange an equal amount of beets, carrots, red peppers and fruit slices on top of each bowl. Drizzle with 2 tablespoons of dressing.
Makes six servings. Each serving contains about 110 calories, 4.5 g fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 160 mg sodium, 16 g carbohydrates, 12 g sugar, 3 g fiber and 2 g protein.