Wednesday, June 19, 2019

Roasted Beet Salad



I am trying to boost my spleen chi. Been trying for months and may have to acquire some Chinese herbs to help, but in the meantime, I can eat this yummy beet salad to help.

Roast some fresh beets. You can get a mixture of golden and red beets if you like. Wash and trim them, leaving them whole with skin on. Place the beets in a foil pouch, drizzle with oil and close the pouch loosely around them. Roast in a 400 degree oven for about 1 hour. (The size of the beets may alter cooking time)

Remove from oven when they are fork tender, open the pouch to let steam escape, and let them cool.
Once cool enough to handle, you can peel the skins right off. 
(https://www.youtube.com/watch?v=JO4MHOEPVYM)

Dress with a citrus dressing and let chill in the fridge. Serve over a bed of baby greens.

Citrus Dressing (You can make as much or as little as you need)
Zest an orange
Juice a lemon, lime and orange
Grind some fennel seeds
Thinly slice 1 shallot
Mix thoroughly while drizzling in some quality olive oil
Pour over beets to chill. Save some for other salads

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