Keep blood pressure and inflammation in check with Chef Justin Macy’s 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 along side the plate. Enjoy!
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