Hey there, we’re diving into a refreshing and lively salad today, soaking in all those spring vibes. It’s not just a salad—it’s a showstopper perfect for sharing with your favorite people or treating yourself to a bit of soul-soothing, indulgent self-care.

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Recipe: Golden Beet Salad

with Avocado and Feta

Recipe by Denise Pickett-Bernard PhD, RDN, LDN



3 medium golden beets,
trimmed 1 tsp. grated lemon rind
1½ Tbsp. fresh lemon juice
¼ tsp. black pepper
⅛ tsp. kosher salt
1 large shallot, thinly sliced
2 Tbsp. extra virgin olive oil
4 C arugula
1 ripe peeled avocado, sliced
1 ounce reduced-fat feta
cheese, crumbled (about ¼ cup)



Wrap beets individually in microwave-safe parchment
paper. Microwave at HIGH seven minutes or until tender,
turning once after three minutes. When cool enough to
handle, peel and slice into 1/2-inch-thick wedges

Combine rind, juice, black pepper, salt and shallot in a
small bowl, stirring with a whisk. Let stand 10 minutes.
Gradually add oil, stirring constantly with a whisk. Place
arugula in a large bowl. Add two tablespoons juice mixture
to arugula; toss to coat. Add beets to remaining juice
mixture; toss to coat. Place arugula mixture on a platter;
top with beet mixture, avocado, and feta.