Beet Salad

Beets are in season and offer an abundance of healthy nutrients.  They contain magnesium, calcium, iron, phosphorus and folic acid.  What makes them most exciting is the detoxification support that comes from the phytonutrients, betalains.  This is the pigment that gives beets, swiss chard and rhubarb its colour but also gives your body antioxidant, and anti-inflammatory support as well.

One way I like to prep this food is cooking the full beets (peel and all) with a bit of Sea Salt and water to cover completely, until soft, generally about 60 minutes.

Once cooked, I drain the water (nice to keep to drink) and rinse in cold water.  I then use my hands to peel the skins.

Add balsamic vinegar, olive oil, sesame oil, salt and cloves of garlic to your taste.  It’s important to add the dressing when the beets are hot so the flavour seeps in completely.  Add parsley/basil, walnuts and if you love blue cheese that’s a fun addition too.

Eat warm or cool, but enjoy this wonderful vegetable this fall season.

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Waterloo, Ontario
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