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Spring Beet Salad

Boost your mood with this colorful and nutritious Spring Beet Salad created by Sharon Meyer, Integrative Nutritionist at the Institute for Health & Healing. Ingredients include orange, red and purple beets, which contain betaine, a super nutrient that helps protect your cells and reduce environmental stress. Plus, this refreshing salad is loaded with inflammation-fighting leafy greens and topped with a tasty, easy-to-make dressing full of rich flavors. Garnish with your favorite edible flowers for an extra burst of color.

Fresh spring beet salad on a plate

Ingredients

  • 1 head of Boston or bib lettuces washed
  • 1 romaine heart washed
  • 1–2 endive
  • 1 small radicchio
  • 1 cup of arugula
  • ½ cup of cilantro (stemmed)
  • ½ cup of Italian parsley (flat-leaved parsley) stemmed
  • 1 cup of microgreens
  • 2–3 small beets (oranges, purple, red – use a mix of colors)
  • 1 tbsp capers
  • ½ cup of Feta (goat/sheep) or Parmesan
  • ½ cup Kalamata olives

Instructions

  • Wash and dry well all the leaves and tear up into smaller bites. Slice the romaine heart.
    • Destem the cilantro and parsley. (You can leave the smaller stems, but remove the tougher ones.)Roast the beets in a little oil at 350° for 25 mins.
  • Thinly slice the cooked beets.
  • Put all the ingredients on a large platter, except the microgreens. Add half the dressing and toss the salad. You may need to add more dressing.
  • Add the microgreens, toss gently.

Dressing

  • 1 1/2 tsp of ground cumin
  • 1 tsp honey (optional)
  • 1 TBS warm water
  • 1 clove garlic grated
  • 1 cup extra-virgin olive oil EVOO + 1TBS
  • ½ cup of freshly squeezed lemon juice
  • Zest of 1 lemon

Directions

  • In a small pan or saucepan gently heat 1TBS of olive oil and cumin for about 1 minute
  • Add all the other dressing ingredients to bowl and whisk until well combined, then warmed cumin & 1TBS olive oil. Whisk all together for at least 3 minutes.

Optional add-ins

  • Dijon Mustard
  • 1 mashed anchovy
  • ½ cup Parmesan or Pecorino Romano
  • 1 heaped tablespoon of pesto
  • 3 slices of bacon, crisped

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