Ode to Summer Salad

September 27, 2017

Oh, summer, why did you have to go already?

I know a lot of people who are already excited for fall and sweater weather, but I’m a beach girl at heart so I much more prefer bikini season. I love to color of the sea, the warmth of the sand and the energy in the air that summer brings every year. If you are reading this and you know where we come from you’d think we are crazy for moving to Germany and what can I say…you might be right! 🙂

But before the temperatures drop even further, I’ve been trying to hold onto some summer vibes with colorful and light dishes. Pretty soon we will be shifting to soups and pumpkin spice everything, but for the time being, let me share with you an easy and tasty root salad. I’ve picked up a new found appreciation for root vegetables during a short trip to Stockholm this past July and have been consuming them regularly ever since. This is the kind of recipe that is ready in a heart beet (pun intended) and super easy to put together. Honestly, you don’t even need to know to cook for this one. It’s that easy! Perfect for busy days to enjoy the last sun rays on the balcony. Love me some al fresco dining!

Buon apetito!


Ode to Summer Salad
Serves 2
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
  1. 2 beets
  2. 1 avocado
  3. 1-2 cups of your choice of greens
  4. 1 orange
  5. Edible flowers
  6. High quality EV olive oil
  7. Coarse salt and freshly ground pepper
  1. Heat oven to 220C. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
  2. Cut the avocados, oranges and roasted beets.
  3. Assemble ingredients over your choice of greens and top with the olive oil and edible flowers.
  4. Sprinkle with salt and pepper to taste.
  1. If you don't want to bother with roasting beets, you can buy them already cooked instead.
  2. The coarse salt gives this salad an extra crunch, which we love.
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