Guest Blogger, Angela Smith-Dieng, 3SquaresVT Advocacy Manger at Hunger Free Vermont
As a working mom of two young children, I am always looking
for relatively quick and easy ways to get healthy foods onto the dinner table
for my family. Last fall, just as my CSA
turned into a heavy basket of root veggies, I discovered a great recipe for a root
veggie salad that incorporates kale, carrots and beets with a sweet and
tangy dressing. I love how colorful it
is with the bright red beets and deep orange carrots contrasted by the dark
green kale. I love that so many good
nutrients come with those colors, like the B vitamins, folate, and potassium in
the beets. I love that it tastes awesome. Most of all, I love that my six-year-old
loves it too!
I’ve made this salad many times now for different community
gatherings. I keep going back to it not
only because it’s easy, healthy and a hit, but because it’s easy on the budget,
too. Kale, carrots and beets are
plentiful in Vermont’s cold winters so stay relatively inexpensive at the
grocery store. While the recipe calls for nuts and dried fruit, they aren’t
necessary, and the dressing can be modified to use different oil or vinegar
depending on what you have on hand.
For many Vermonters, especially those on 3SquaresVT
benefits, the food budget is extremely tight, and cost is a major concern when
it comes to planning a meal. It’s nice
to find a recipe that’s healthy, local and affordable at the same time. I look forward to making this salad just a
few more times before the season changes and spring greens come back to
Vermont!
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