SDA member, Maryn Brown, created an enticingly beautiful winter farmer's market salad recipe that's simple AND nutritious! Thank you for sharing!
Simple Winter Farmers Market Salad
4 small to medium sized roasted beets
2 oranges (I used Cara Cara and Blood oranges)
4 cups arugula
1/8 cup pistachios, crushed (or other type of nut that you like)
olive oil for roasting beets
2 Tbs lemon juice plus 1/2 tsp grated lemon zest
1 minced shallot
1 Tbs Dijon mustard or coarse grain mustard
2 Tbs sherry vinegar or white wine vinegar
1/2 cup olive oil
1/4 tsp salt
1/2 tsp black pepper
1. Heat oven to 400°F. Chop off the beet greens and save to use in another recipe. Scrub the beets clean. Place beets on top of aluminum foil and drizzle with olive oil. Wrap aluminum foil around beets and make sure the foil is sealed. Place in oven and cook for 45 minutes to an hour. Beets are ready when they can be pierced easily.
2. While the beets are cooking prepare the vinaigrette so that it can rest and build flavor. For the vinaigrette combine all of the ingredients in a shaker or whisk together in a bowl. Set the dressing aside.
3. Peel oranges, cut up the avocado, and crush the pistachios.
4. Once the beets are done cooking let them cool off enough so that you can pick them up. Rub off the beet skins using your hands or a towel. Slice beets.
5. Place two cups of arugula on each plate. Divide the oranges, beets, and avocado between the two plates. Drizzle 2 Tbs vinaigrette on each salad. (If eating the second salad the next day don't put salad dressing on until you are ready to eat it.) Sprinkle pistachios on top and add salt and pepper to taste.
- Maryn Brown
On campus and have an hour to spare? Head over to the Student Center room T153 to learn more about the Real Food Challenge at SFSU and their mission towards sustainability. Todays information session is from 12PM-1PM.
Can't make it today? Another information session will be held tomorrow in the Student Center room T160, from 12PM-1PM.
About the Real Food Challenge at SFSU:
"The mission of the Real Food Challenge (RFC) is to harness the power of youth and universities to build a healthy, fair, and green food economy. By 2020, we aim to shift $1 billion of annual college food purchases [or 20% of the budget] away from industrial agriculture towards local, sustainable, and fair sources. RFC also seeks to provide education and advocate for opportunities to connect communities with real food.
Real Food Challenge at San Francisco State University (SFSU) chapter is an organization with the goal of promoting awareness among SFSU students and people in the greater Bay Area about the importance of “real” food. “Real” food is local, organic, humane, fair, and ecologically sound. Through student outreach and activism, we also seek to educate people about the environmental, social, and economic benefits of growing and consuming “real” food. With the support of SFSU administrators, faculty, students, and its vendors, we hope to achieve 20% real food by 2020 at SFSU.
Most recently our group was involved with campaigning against pouring rights with several other campus and off-campus organizations and received NATIONAL and local media coverage from publications like Forbes, SF Chronicle, SF Examiner, and Associated Press. Due to our success, the San Francisco Board of Supervisors awarded us with a Certificate of Honor for our hard work!"
Click here to connect with the the Real Food Challenge on Facebook
Welcome back! SDA's first meeting is this Wednesday. We will hear from a guest speaker from Purple Plant during first half of the meeting. Then we will be discussing about March's National Nutrition Month and SDA officer elections for next year. We know some of the juniors have orientation with Chef Tim, but feel free to come afterwards!
When: Wednesday, February 3rd @ 1:00 p.m. - 2:00 p.m.
Where: Rosa Parks A-C (Cezar Chavez lower level)
We hope to see you soon!
Your SDA officers
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