Go big with beets! They aid in blood flow which help give oxygen to your body during a tough workout.

Roasted Rainbow Beet Salad

Preheat oven to 400 degrees. Line a baking sheet with foil. Peel beets and remove tops; cut beets into wedges. Place beets on prepared baking sheet and drizzle with 2 tablespoons oil. Roast for 20 to 25 minutes or until tender. Cool.

Meanwhile, peel 2 shallots; cut into thin slices. Heat 1/4 cup oil in a large skillet over medium-high heat. Cook shallots in hot oil for 5 minutes or until golden brown and crispy. Remove with a slotted spoon; place on paper towels to drain.

Add scallops to same skillet. Cook for 3 to 4 minutes per side or until golden brown; remove from heat and keep warm.

Whisk together vinegar, orange zest and juice, remaining shallot, salt, and pepper to make vinaigrette. Slowly whisk in remaining 1/4 cup oil.

Arrange roasted beets, cheese, and orange slices on four serving plates. Top with scallops, spring mix, fennel fronds, fried shallots, and pine nuts. Serve with orange vinaigrette.