Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!)

standard March 29, 2016 Leave a response

With the temperatures finally warming up, it’s time to get back to big mixing bowl lunch salads. The poor soup and chili left in my freezer may be there for a little while. I’m now all about crunchy, raw, rainbow bowls of salad. This one happens to be the perfect transitional mix of root veggies and citrus mixed with crunchy peas and seeds. Happy spring eating!

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious

Beet and Carrot Salad with Citrus Vinaigrette

Yield: Serves 2

Calories per serving: 231 kcal

Beet and Carrot Salad with Citrus Vinaigrette

This rainbow bowl of root veggies, crisp peas, and bright citrus makes for a refreshing light al fresco lunch. Pair with a seedy, multi-grain bread to make more filling.


  • 1 orange or grapefruit
  • 1 lime, zested
  • 1 lemon, zested and juiced
  • 1/4 c applesauce
  • 2 T apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 c mixed greens
  • 1 c snap peas
  • 2 small beets, grated
  • 3 small carrots, grated
  • 2 T pumpkin seeds, toasted
  • 3 T hemp seeds


  1. Juice grapefruit and lemon. Combine juice with zest from lemon and lime. Add vinegar, applesauce, salt and pepper and mix thoroughly.
  2. Rinse and chop mixed greens. Toss with dressing. Top with peas, beets, carrots, and seeds.
  3. Serve immediately.


Per serving: 231 kcal, 22 g carbs, 12 g fat, 12 g protein, 270 mg sodium, 11 g sugar

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious


Weekly Menu: Spring Simplicity

standard March 7, 2016 Leave a response

March means Spring is around the corner! And in my attempt to continue to focus on my CSA deliveries as the center of my menu planning, this week’s menu is centered around last week’s colorful box.

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  1. Make simple kale salad for the week by massaging avocado, lemon juice, and salt into shredded kale leaves.
  2. Cook a grain and a protein for the week. I have adzuki beans, tofu, and brown rice to go through before some spring pantry cleaning.
  3. Peel and chop all veggies for the week.



  • Monday: Shepherd’s pie and kale salad
  • Tuesday: Cauliflower fried rice
  • Wednesday: Veggie wraps with tofu
  • Thursday: Gingered carrot bisque and cauliflower fried rice
  • Friday:  Veggie wraps with gingered carrot bisque

Lunches: Leftovers or kale salad with tofu or beans.

Breakfasts: Smoothies to sneak in and use up more veggies.

Have a delicious and simple Spring week!


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Sweet Beet Smoothie

standard May 6, 2015 Leave a response

After many trials and errors in beet smoothie making, I’ve learned it’s always a good idea to balance their earthy flavor with something sweet.  Granted, my favorite combination is beets, kale, and cocoa, but that can take an adjusted palate to appreciate. This bright beet smoothie is perfect for anyone scared of beets. The strawberries mellow out the sharp beet flavor. The agave and maca add extra sweetness. And the almond milk gives it a little creaminess. With a scoop of protein powder, this midday snack can become a meal to power anyone through a busy day.


Sweet Beet Smoothie

Serves 1.


  • 1 c beets, peeled and diced
  • 1 c strawberries, frozen
  • 1/2 c coconut water
  • 1/2 c almond milk
  • 1 T agave nectar
  • 1 tsp maca powder
  • 1/2 c ice
  • 1 scoop vanilla protein powder (optional)


  1. Add ingredients in order to a high-speed blender and blend until smooth. Enjoy!


Per serving: 227 kcal, 51 g carbs, 2 g fat, 5 g protein, 204 mg sodium, 39 g sugar

Micronutrients (%DV): 31% potassium, 30 % calcium, 162 % vitamin C, 14% iron