This salad is simply stunning—a beautiful combination of colors, textures, and flavors. Avocado adds richness and creaminess, blood orange and kumquats offer up their bright citrusy goodness, and beets bring earthy sweetness to the mix. To ensure the beets don’t discolor the whole salad, opt for golden beets or Chioggia (candy cane) beets. To cook them quickly, wrap unpeeled beets in microwave-safe parchment paper, and microwave on HIGH for 5 to 8 minutes; when cool enough to handle, rub off peels. When kumquats aren’t in season, just toss in more orange sections.
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View Recipe: Beet, Blood Orange, Kumquat, and Quinoa Salad