Healthy Ways to Eat Out!

By: Chef John Hall Post Office Pies

The New Year is here and we all know what that means, resolutions! Most people start eating right and working out on January 1st, but they also stop eating out! That’s why at Post Office Pies were so excited to do this blog series with the Birmingham Medical News.

Most people think eating at a pizza restaurant cannot be done when they’re on a diet - but think again! It’s all about how you order and it can be as simple as the right crust and toppings! Ask for thin crust, less cheese, and load up on the veggies! You can also choose a lean protein like chicken or skip the protein and go full veggie! The main key is practicing portion control! We know pizza is delicious but once you learn to manage the amounts you eat it’ll get easier to do this diet business.

At Post Office Pies, we offer seasonal salads year round and this is another easy way to eat with us! Our best seller this time of year is the Roasted Beets salad. This salad includes red and golden beets with arugula and a pecan granola. Our favorite ingredient in this salad has to be the golden beets which are good for the heart, kidneys, provide antioxidants, and can help lower blood pressure and cholesterol! We created an easy salad recipe featuring golden beets for our fans to try at home when you aren’t able dine in at Post Office Pies.

Golden Beet Salad with Toasted Walnuts

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes

Yield: 4 salads

What you’ll need:

● 2 large golden beets, or 4 small golden beets
● 1 tablespoon olive oil
● 3/4 cup apple cider vinegar
● 3 cups arugula or other green
● 1/2 cup toasted walnuts
● Zest from one lime
● Feta cheese or crumbled goat cheese

How to Cook It:

1. Preheat the oven to 450 degrees F. Rinse beets and coat them with the olive oil. Wrap in foil and place on a baking sheet. Bake for one hour, or until tender all the way through (test with a fork).

2. In a small saucepan, bring vinegar to a simmer and let simmer until it is reduced by one third. Let cool.

3. When the beets have cooled, peel and slice into rings. Toss them with the reduced vinegar.

4. Place a handful of arugula in the center of a plate, drizzle with a little olive oil, and top with the golden beet slices. Sprinkle a little of the lime zest, a handful of the toasted walnuts and a bit of crumbled feta or crumbled goat cheese.

Add pepper to taste over the top, serve, and enjoy!