Roasted Beets and Field Greens Salad

05 February

Beets are extremely supportive of the liver-cleansing pathway. Enjoy this yummy salad that is great to serve to guests.

INGREDIENTS
4 beets
2 teaspoons olive oil
sea salt and pepper to taste
¼ cup fresh orange juice
1½ teaspoons finely grated orange zest
1½ teaspoons brown rice syrup (or sweetener of choice)
1½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
4 cups greens (I use the little gem lettuce, and de-stem and massage some kale and chard and any other greens I feel like – even a bit of cilantro is great!)
½ cup thinly sliced red onion
½ cup toasted walnuts

DIRECTIONS
1. Preheat the oven to 400 degrees. Slice beets ½-inch thick and place on a baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with salt and pepper. Toss beets to coat evenly, and arrange in a single layer. Bake for 30 – 40 minutes, or until tender. Cool then peel.
2. In a bowl, whisk together the orange juice, zest, brown rice syrup, vinegar, mustard, and olive oil; season to taste with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets, red onion, and walnuts.
Serves 4 – 6

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