With the USA Pro Cycling Challenge, we’re pleased to present this post-ride meal, Pasta Salad with Olives and Beets, a sweet and savory meal that will restore lost sodium and refuel your muscles with a mix of simple and complex carbs.
Here’s a tip from Allen and Biju on how to make it: We don’t like to boil and then drain vegetables since nutrients are lost that way. Instead, microwave the beets for this salad and then quickly sauté them, which imparts a great flavor and sweetness.
Try this recipe yourself!
Pasta Salad with Olives and Beets
TIME> 10 minutes
We don’t like to boil and then drain vegetables since nutrients are lost that way. Instead, microwave the beets for this salad and then quickly sauté them, which imparts great flavor and sweetness.
2 tablespoons olive oil
COOKED 3 cups beets (about 1 pound)
COOKED 4 cups cooked penne or ziti
½ cup chopped pitted
1 tablespoon coarse-ground prepared mustard
¼ cup chopped fresh parsley
juice of 1 lemon
grated parmesan (optional)
- Bring a lightly oiled sauté pan to medium-high heat. Add beets, and sauté, stirring constantly, until the beets are slightly crisp on the outside, about 5 minutes.
- Combine cooked pasta, beets, and remaining ingredients in a serving bowl.
Add salt, pepper, and parmesan to taste.
PER SERVING> Energy 607 cal • Fat 16 g • Sodium 551 mg • Carbs 112 g • Fiber 13 g • Protein 10 g
The Feed Zone Cookbook by Dr. Allen Lim and Chef Biju Thomas is packed with 160 athlete-friendly recipes that are delicious, simple to prepare, and ready to fuel your rides. The book includes breakfasts, portable snacks like Allen Lim’s famous rice cakes, after-ride dishes, dinners, desserts, and recovery drinks.