Beet Salad Recipe

Keep blood pressure and inflammation in check with this Beet Salad Recipe. Containing many of the vitamins our bodies need this salad is as much of a delight to taste as it is to see.

• 2 baby red beets
• 2 baby golden beets
• 1 tbsp apple cider vinegar
• 1 large red beet, juiced (reduced by half)
• 1 tbsp chili-dusted pepitas (see recipe in instructions below)
• 5 lemon segments
• 2 tsp goat cheese coulis (see recipe in instructions below)
• 1 oz micro arugula
• 1 tsp extra virgin olive oil
• 1 tsp Maldon sea salt flakes

• Wash baby beets and place in roasting pan. Add ¼ cup water, 1 tbsp apple cider vinegar, and a pinch of salt and pepper. Cover with foil and roast at 350 degrees for about 30 min.
• While still warm, peel skins from the beets leaving the tips of the roots. Juice 1 large red beet and place into sauté pan. On medium heat reduce beet juice by half and transfer into container to cool
• Toast pepitas seeds with olive oil, salt, pepper, chili powder; 10 min at 325 degrees
• Blend 2 oz. fresh goat cheese 1 tsp rice wine vinegar, and 2-tbsp cold water until smooth
• Peel and cut out lemon segments
• Plating: Lightly brush the reduced beet reduction on the plate, place the beet in a line every other beet place a lemon segment, sprinkle toasted pepitas on the plate, drizzle goat cheese coulis alongside the plate

Filed under Nutrition