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Beets are delicious and research indicates the natural nitrates they carry also improve running performance. This recipe is adapted from a salad developed by Sean Brock for The Wall Street Journal. Slice the beets as thin as you can for the best flavor and texture . I have also used yellow or "golden" beets with very good results.
6 small red beets ( 12 ounces), peeled and sliced very thin
1/2 large pink grapefruit
1/2 tablespoon red wine vinegar
Salt, to taste
2 1/2 tbsp olive oil, plus some for drizzling
8 ripe strawberries
pepper to taste
1 stalk rhubarb, 1 cup chopped
4 cups arugula, washed and dried
In a medium bowl, toss beet slices with the juice and zest of the grapefruit half, vinegar, pinch of salt and 1 1/2 tbsp olive oil.. Marinate, at least 15 minutes to 4 hours.
Cut the strawberries into quarters, toss with 1 tbsp olive oil, juice from the lemon and salt and pepper to taste.
Prepare the rhubarb sauce: in a food processor, pulse rhubarb with 2 tbsp water and puree until smooth.
Just before serving strain marinated beets. Toss beets with the strawberries. Arrange the greens on a platter and top with the beets and strawberries. Put a dollop of rhubarb purée in the center, drizzle with remaining oil.
Calories per serving: 140
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