We’ve all been told to “eat a rainbow” of colors to support our health. Eating colorful food ensures that we are getting a wide variety of nutrients and antioxidants into our daily diet.
This delicious beet salad has got you covered! It contains ALL of the colors of the rainbow (ROYGBIV):
- Red, orange and yellow: multi-colored beets
- Green: arugula and pumpkin seeds
- Blue: Roquefort cheese (yes, it really is blue!)
- Indigo: hmmmmmm wait a minute, this color may be missing… uh oh!
- Violet: red onions
Okay, if we add in a couple of blueberries or blackberries we’ve got the entire rainbow covered. Whew!
Enjoy this delicious salad knowing that your color spectrum of nutrients, and your hungry belly, will be fully satisfied. Enjoy!
- 1 medium-sized red onion
- ½ cup apple cider vinegar
- 1 tbsp. local honey
- 1 tsp. sea salt
- 1 tbsp. fresh dill (or 1 tsp. dried)
- 1 tsp. dried juniper berries
- 1 bay leaf
- 2 red beets
- 2 yellow beets
- 2 tbsp. fresh thyme
- Sea salt
- 4 cups baby arugula or other baby greens
- ⅓ cup walnut oil
- ¼ cup pumpkin seeds, lightly toasted (can use walnuts)
- ¼ cup crumbled roquefort cheese
- Peel the onion and slice into thin crescents
- Place onion into a 12 oz. mason jar
- In a small sauce pan, heat apple cider vinegar, honey and salt, until warm
- Combine with dill, juniper berries and bay leaf
- Pour the warm ingredients into the mason jar on top of the onion
- Cover and set on the counter until cool, then place into the refrigerator for at least one hour (ideally, overnight).
- Preheat the oven to 375
- Wash beets (leave skin and tails on), and season with olive oil, fresh thyme, sea salt and black pepper
- Place beets into a roasting pan and cover tightly with aluminum foil
- Roast 40-45 minutes or until beets can be easily pierced
- Let the beets cool 5-10 minutes
- Peel the skin off the beets and discard
- Slice beets into thin rounds and set aside
- Take 2 tbsp. of the pickled onion liquid and combine with walnut oil
- Season with salt and pepper
- Lightly toss the salad greens with onion vinaigrette and place onto individual plates
- Top the greens with a few slices of roasted beets
- Add a few slivers of pickled onions onto each plate
- Sprinkle with toasted pumpkin seeds and crumbled cheese
- Drizzle a little extra salad dressing if needed
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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