Lunch: Marinated Beet Salad Recipe | MyRecipes

This recipe includes fertility superfoods such as:

Sunflower Seeds

Health and fertility benefits of Marinated Beet Salad Recipe | MyRecipes

Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium.

Ingredients

1 pound red baby beets, trimmed
1/2 cup water, divided
1/8 teaspoon kosher salt, divided
6 thyme sprigs, divided
2 rosemary sprigs, divided
1 pound gold baby beets, trimmed
1 medium leek, white and light green parts only, halved lengthwise
Cooking spray
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon thyme leaves
1/8 teaspoon salt
6 cups herb salad mix
3 tablespoons plain fat-free Greek yogurt
1 tablespoon toasted unsalted sunflower seeds

Instructions

Preheat oven to 375 °.
Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375 ° for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.
Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375 ° for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.
Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.

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