Live Earth Farm (Com)Post

Keep up to date with latest news, announcements and events from the farm.

Roasted Beets and Field Greens Salad

05 February

Beets are extremely supportive of the liver-cleansing pathway. Enjoy this yummy salad that is great to serve to guests.

4 beets
2 teaspoons olive oil
sea salt and pepper to taste
¼ cup fresh orange juice
1½ teaspoons finely grated orange zest
1½ teaspoons brown rice syrup (or sweetener of choice)
1½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
4 cups greens (I use the little gem lettuce, and de-stem and massage some kale and chard and any other greens I feel like – even a bit of cilantro is great!)
½ cup thinly sliced red onion
½ cup toasted walnuts

1. Preheat the oven to 400 degrees. Slice beets ½-inch thick and place on a baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with salt and pepper. Toss beets to coat evenly, and arrange in a single layer. Bake for 30 – 40 minutes, or until tender. Cool then peel.
2. In a bowl, whisk together the orange juice, zest, brown rice syrup, vinegar, mustard, and olive oil; season to taste with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets, red onion, and walnuts.
Serves 4 – 6

Tags: , , , ,