The Feed Zone Service Course: Amgen Tour stage 5

Editor’s Note: During the Amgen Tour of California, VeloNews.com will present The Feed Zone Service Course, the official daily race menu of Levi Leipheimer’s Omega Pharma-Quick Step team, courtesy of Dr. Allen Lim, chef Biju Thomas and Skratch Labs.

Stage 5 — Thursday May 17

Breakfast Menu

Biju’s Oatmeal with Toasted Nut Mix
Muesli
Beet Juice
Pasta and Eggs
Mixed Berries and Fruit with Yogurt
Soft Scrambled Eggs with Fresh Herbs

Ride Menu

Allen Lim’s Rice Cakes

Recovery Menu

Sweet Potato and Egg Burrito
Chicken Fried Rice

Dinner Menu

Roasted Beets and Greens
Red Lentil Soup
Lemon Herb Salmon
Steamed Rice
Pasta with Olive Oil and Parmesan
Fresh Fruit and Yogurt with Toasted Nut Mix

Roasted Beets and Greens
Servings > 2
Time > 5 minutes

We hope that by now we have convinced you of the value of getting more beets into your
diet. If you don’t have roasted beets cooked and ready, don’t hesitate to prepare them in the
microwave or use canned beets. Whenever using canned beets, get the best and lowest-sodium
ones you can find, drain, and use just after opening.

2 tablespoons olive oil
1 tablespoon Dijon mustard
juice of ½ of lemon
1 cup cooked beets, cut into chunks
1 cup fresh spinach leaves or other dark greens

Optional Additions
pita bread
grated parmesan or crumbled goat cheese
poached egg

In a medium serving bowl, whisk together olive oil, mustard, and lemon juice. Gently fold in beets and spinach.

Add salt and pepper to taste, along with desired amount of parmesan or goat cheese, if using.

To prepare this as a warm salad, heat the beets in a sauté pan and then cook the spinach until it becomes slightly wilted but is still a vibrant green color.

PER SERVING> Energy 167 cal • Fat 14 g • Sodium 366 mg • Carbs 9 g • Fiber 2 g • Protein 2 g

This recipe used with permission from “The Feed Zone Cookbook”