DROP THE BEET
Does this scenario sound familiar?
You:“I don’t feel good..”
Anyone who will listen:“Well you must have that thing that’s going around!!”
Do you want to minimize the risk of this conversation happening?
Do you want to skate through the sickness season that consumes society from October 31st-April 1st EVERY
We all know what we can do to prepare our bodies for the sickies that plague our homes, schools and work spaces.
Take your vitamins. Stock up on Emergen-C. Wash your (damn) hands.
FACT: Vitamins can help fight off colds and sniffles.
Build up your immunity now before sh*t hits the fan this winter with the helpful vitamins found in delicious, palate pleasing produce.
This is an excellent dish to familiarize yourself with to maybe break out on
Thanksgiving to spice up the usual carb heavy side dishes!
Pilgrims loved beets… I think.
Yes! Turns out when they weren’t too busy wearing buckled shoes and hats (why did that look EVER go out of style)
they were munching on this underrated root vegetable.
The two main ingredients in this dish are goodies you can find in your
nutrients to keep you feeling your best all winter long.
BEETS— here to fight off inflammation and help detoxify your blood…send that cold
MIZUNA GREENS—full of vitamin C, your not-so-secret weapon commonly used at the
first sign of a runny nose.
Dinner guests will swoon over the bright ruby color which will be all over your hands
after handling them(Not unlike, say, a crime scene)
They’ll say, “Ooooh! What’s that?!”
You’ll say matter of factly, “Oh this immune boosting salad? Yeah, just something I’ve been using to stay healthy this season!”
BONUS—-beets may boost your libido! ←I would say that’s a pretty solid plus side to trying this dish!
Walnut Beet Salad with Mizuna Greens
8 oz organic beets washed, peeled and chopped
1⁄4 cup grapeseed oil, divided
himalayan pink salt
1 onion, chopped
1 garlic clove, minced
1 small fennel bulb, sliced
2 Tablespoons grated ginger root
2 Tablespoons dijon mustard
2 Tablespoons apple cider vinegar
1 Tablespoon organic honey or maple syrup
juice of 1⁄2 lemon
1 bunch organic mizuna greens
1⁄4 cup walnuts, toasted and chopped
Preheat oven to 400 degrees and bake beets drizzled with 2 Tablespoons grapeseed oil for 50-55 minutes.
In a skillet, heat remaining 2 tablespoons oil with onion, garlic and fennel until
softened, about 5 minutes over MED-LOW heat. Remove from heat and toss with beets when finished.
Combine ginger, mustard, sweetener, lemon juice and salt and pepper in a bowl.
Massage dressing into mizuna greens with hands until leaves are coated and slightly
wilted. Toss beet onion mixture together with dressed greens and garnish with toasted walnuts!