Bodacious beet salad w/ sprouted candied walnuts

I have been serving this dish as long as I can remember. Many guests have remarked how they ‘never liked beets’ until trying this combination. It could be the striking flavour blends of orange, dill and balsamic, or it may be the euphoric setting these tasty roots are served in. Typically under starry skies in some exotic location.

Serves 4

Ingredients

• 1 Lb whole beets 

• 1 Tbsp balsamic vinegar 

• 2 Tbsp extra virgin olive oil 

• Zest & juice of 1 orange

• 2 Tbsp fresh dill or 1/2 Tbsp dried

• 1/4 cup goat feta or chevré cheese ~ optional

• 1/4 cup sprouted candied walnuts

• 4 cups of mixed greens or arugula

• sea salt and fresh cracked pepper to taste 

Mindful Preparation

1. Place unpeeled beets in a deep casserole dish, add 1 cup water, cover with tin foil and roast at 400 F for 40 minutes or until tender when pierced with a fork. Alternatively, they can be pressure cooked in an insta pot, unpeeled and covered with water for 8-10 minutes

2. Allow to cool, strain if using the boiling method, slide off the skins and thinly slice

3. Whisk remaining ingredients to create dressing

4. Combine dressing with beets and season to taste

5. Serve over a bed of greens with cheese and walnuts on the side
   

** Nutritional Scoop ~ Beets are rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflavonoids. The pigment that gives beets their rich, purple-crimson color-betacyanin-is also a powerful cancer-fighting agent. Beets' potential effectiveness against colon cancer, in particular, has been demonstrated in several studies.