Health Advice



Slow Cooker Safety

Charlyn Fargo on

1 cup plain Greek yogurt

2 tablespoons honey

1 small head fennel, trimmed and thinly sliced

1 cup red pearl onions, peeled and halved

2 cups lightly packed baby kale


Preheat oven to 425 degrees F. Leave 1 inch of roots and stems on beets. Scrub well. Place beets on a large piece of heavy foil. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and pepper. Wrap tightly and place in a large rimmed baking pan. Roast beets for 45 to 60 minutes or until tender. Cool slightly; rub off skins with paper towels. Remove and discard roots and stems. Cut beets into thin slices, then cut slices in half; set aside. Peel oranges and lime. Slice oranges; cut segments from lime. Cover and refrigerate citrus fruit. For dressing, combine orange juice and lime juice. Whisk in remaining 1 tablespoon olive oil, vinegar, remaining 1/2 teaspoon salt and remaining pepper. To serve, combine yogurt and honey in a small bowl. Spread mixture onto 4 serving plates. Top with beets, orange slices, lime segments, fennel, pearl onions and kale. Spoon dressing over each salad. Garnish with fennel fronds and additional coarse-ground pepper, if desired. Serves 4.

Per serving: 280 calories; 10 grams protein; 47 grams carbohydrate; 7 grams fat (1 gram saturated); 0 milligrams cholesterol; 8 grams fiber; 340 milligrams sodium.


Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at




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