Beet Salad
I never used to love beets. But over the years I’ve learned what other flavors balance beets to truly let them shine. Beets might be one of the most powerful veggies to consume. Their benefits are many, but their effect in supporting the liver take out the trash (aka detoxification) is what I think about most when it comes to their nutrition.
I aim to buy a bunch of beets at the market to have each week as part of my vegetable rotation. I love all the colors and varieties available. My favorite way to prepare beets is alongside a vinaigrette. The acid in the dressing really helps balance the earthiness of the beets. I also enjoy pickled beets from this local company in Boulder —- you can find them at the Boulder Farmers Market or Lucky’s Market in North Boulder.
Ingredients:
1 bunch of beets
For the vinaigrette:
1/2 cup high quality olive oil
1/4 cup ACV or lemon juice
1 tablespoon dijon mustard
1 tsp local honey
salt and pepper to taste
*Follow Giada De Laurentiis’ recipe
Optional toppings:
Fresh herbs such as cilantro, parsley, dill, basil, etc.
Pine nuts, almonds, pistachios, etc.
Instructions:
Cut the beet roots away from the leafy greens. My favorite ways to cook beets are to steam, boil or with a pressure cooker. Any method which produces a beet that you can pierce through with a knife with ease works great.
Allow the beets to cool in the refrigerator, then gently peel away their outer skin. I often do this a day before I want to have a cool beet salad. Once chilled, cut the beets into wedges. Top with a generous drizzle with the vinaigrette. You will have extra dressing, so store in a jar for the week and use for other salads. Top with fresh herbs and some nuts or seeds for a bit of crunch and color contrast.
Enjoy!
Dr. Jane Litsey