This recipe is a favorite at the Michael D. Bloch Café at Ohio State University’s Wexner Medical Center. The café's award-winning, chef-created menu is built around 25 cancer-fighting foods, such as almonds, kale and berries. Check out the recipe below and read more about their program on our blog here. 
Roasted Beets with Mixed Green Salad, Almonds and Goat Cheese
(Recipe by the Michael D. Bloch Café)
Ingredients:
1/3 cup slivered almonds
Grated zest of 1 orange
1 Tbsp. fresh orange juice
1 Tbsp. champagne vinegar
1 tsp. sugar
Salt and freshly ground pepper
1/2 tsp. plus 1/2 cup extra-virgin olive oil
1 roasted beet
3 cups arugula
3 cups kale
4 oz. fresh goat cheese
Instructions:
- Combine orange zest, orange juice, vinegar, sugar, olive oil, salt and pepper to make dressing.
- Mix and dress greens.
- Add almonds, chopped roasted beet and goat cheese.
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