Beet Salad
Recipe Type: Salad
Author: Tanjie Brewer
  • 4 medium red or golden beets (4 ounces each), stems and root ends removed
  • 1/3 cup walnuts, chopped (you can make them sweetened by adding maple syrup, coconut oil, and cinnamon. Mix the walnuts in this batter and toast them in the oven).
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 1 tablespoon extra version olive oil
  • 1 cup of arugula
  1. Heat oven to 400°F.
  2. Wrap each beet in foil.
  3. Let the beets cook in the oven for about an hour or until tender.
  4. Cool slightly; remove foil.
  5. Remove skin and cut the beets into square pieces.
  6. Toss with nuts, vinegar, and arugula.
  7. Season with Himalayan salt and pepper.
  8. Add oil and toss



Posted on

June 1, 2014