Beets are beautiful in a salad with their dark red color (or pink or gold- depending on the variety) and they add a unique earthy flavor, density and sweetness. Back in ancient times they were prized for their health properties and were thought to help with fevers and skin and digestive ailments. We now know them to be potent sources of antioxidants and very high in fiber and several vitamins and minerals. Technically they do help out with blood and liver “purification” because they have some nutrients that help the liver efficiently perform a crucial stage of detoxification (a task it is continually fulfilling). Since different cultures have been eating beets for many centuries there is lots of interesting folklore that has erupted around them pertaining to blood, love and the heart. It is said that Aphrodite attributed her beauty and appeal to her consumption of beets and there is a (yet to be scientifically tested) theory that if a man and woman eat from the same beet they will fall in love. Their deep color spreads quickly and will instantly dye anything it comes in contact with so creative women around the world have been using it for centuries to add some color to their hair and lips. Their flavor goes well with the sharpness of feta cheese or slight bitterness of walnuts and a fruity dressing like the apple one I used here can bring it all together. Raw beets are very fibrous and crunchy but after adequate roasting time they become softer, sweeter and easy to bite through.
- 8 cups greens (I used half kale and half micro mustard greens)
- 1 large avocado, diced
- 2 tablespoons hemp hearts
- Optional: ¼ cup feta cheese, crumbled (or chopped walnuts for dairy-free)
- Roasted Beets
- 2 large beets, peeled and cut into small cubes
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon fresh ginger, peeled and minced
- 1 small clove of garlic, minced
- ¼ teaspoon sea salt
- Apple Dijon Dressing
- 1 apple, peeled and chopped
- ¼ cup water
- 1 tablespoon cold pressed olive oil
- 1 teaspoon maple syrup or raw honey
- 1 teaspoon dijon mustard
- 1 teaspoon raw apple cider vinegar
- 1 dash each of sea salt and black pepper
- Preheat oven to 400°. Toss the beets with their oil, ginger, garlic and salt on a parchment paper lined baking sheet and bake for 30 minutes, stirring halfway through. When they are done set them aside to cool slightly. Blend the dressing ingredients together in a blender or food processor until smooth and then toss it in a large bowl with all the other ingredients. The beets can be roasted a day or two in advance and stored in the refrigerator until serving.
