Roasted Beet and Baby Spinach Salad
This root vegetable salad makes a great winter entree. Beetroot and beet greens can be eaten raw, juiced raw, steamed, boiled or sautéed. Beetroots are an excellent source of fiber, magnesium, phosphorus, iron and vitamin B6. Eating beetroot is shown to have a stimulating effect on the liver’s detoxification process. Dark red beetroot contains betacyanin, a powerful cancer- fighting agent.
3 to 4 beets, chopped
(around 1 pound)
2 Tablespoons olive oil
2 Tablespoons honey
3 Tablespoons red wine vinegar
(or any other vinegar of choice)
4 to 5 Tablespoons water
Salt and pepper according to taste
1 Small bag baby Spinach
½ Cup walnut pieces
¼ Cup roasted sunflower seeds
½ Cup pomegranate seeds
1 Apple or orange or any other
seasonal fruit (sliced)
½ Cup orange juice
To Roast Beets:
1. Preheat oven to 400 F.
2. Rinse and scrub the beets with soft brush to clean properly.
3. Mix to gather honey, vinegar, water, olive oil, salt and pepper.
4. Put the beets in an oven proof glass dish to fit tightly.
5. Pour the mixture on beets. Cover with aluminum foil and place in oven. Bake till beets are tender (about 45 minutes).
6. Allow beets to cool in the cooking liquid. When cool enough to handle, peel and cut into 4 parts and then make slices.
7. Strain the liquid and store the beets in liquid until needed. They can be kept in refrigerator for 3 to 5 days.
To make salad:
Mix to gather sliced beets along with the liquid, orange juice, baby spinach, sliced fruit, pomegranate, walnuts and sunflower seeds just before serving.
Recipe by Kirti Singh
Kirti Singh is an honors graduate from Bauman College of Holistic Nutrition and Culinary Arts. She also has a Master’s degree in Food and Nutrition, and has worked as a dietitian. She lives in San Jose and is a mom to two kids. Her entire family, including one of her kids who’s on the spectrum, have greatly benefited from a nutritional diet. She enjoys using a holistic approach in helping people achieve their goals for better health.
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