Dark veggies like kale, broccoli and beets are rich in phytonutrients that boost cell regeneration (which slows as we age). They will help stave off everything from age-related diseases to crow’s feet.
Roasted-beet and grapefruit salad
Prep time: 10 min
Total time: 1 hour 30 min
4 to 5 beets
1 large grapefruit, preferably pink
2 tbsp red-wine vinegar
2 tbsp horseradish
1 tbsp olive oil
2 tsp honey
½ tsp salt
1/4 cup thinly shredded mint or chopped fresh parsley
1. Preheat oven to 400F. Trim and discard tops and tails from beets. Wash well, then wrap each beet (unpeeled) in foil. Roast on a baking sheet until fork-tender, 60 to 75 min. Unwrap and let cool. Peel and slice into rounds.
2. Cut thin slices off top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Slice into rounds. In a large bowl, stir vinegar with horseradish, oil, honey and salt.
3. Toss warm beets and grapefruit with vinegar dressing. Sprinkle with mint just before serving. Great warm or at room temperature.
Per serving: 106 calories, 2g protein, 18g carbs, 4g fat, 4g fibre, 355 mg sodium.