Roasted Beet and Orange Salad

Beets are so good for your liver.  Oranges are loaded with vitamin C and fiber.  Both are very beneficial foods to add to your diet.  Now put them together into a delicious salad and feel good knowing you are feeding your body nutritious foods and enjoying the taste at the same time.

4 organic medium beets (red or yellow) washed and trimmed

2 organic oranges

1 – 2 tbsp Bragg’s apple cider vinegar

2 tbsp fresh squeezed lemon juice

1 tsp sea salt or Himalayan pink salt

2 – 3 tbsp organic olive oil

1/4 cup chopped organic walnuts

Wrap beets in individual foil packets.  Put on a baking sheet and allow to cook in a 400 degree oven for approximately 45 minutes.  The beets should be tender enough to pierce with a fork.  Allow the beets to cool until you can peel the skin off.  Run under cool water.  Cut beets into chunks and place in large bowl.

Grate zest from 1 orange.  Put the zest aside.  Remove peel and pith from oranges.  While holding the orange over a small bowl to catch juice, cut the segments of orange and place them in a second bowl.

Whisk together the orange juice you caught when sectioning the oranges, with vinegar, orange zest, lemon juice and salt.  Whisk in oil slowly.

Add orange sections to beets in the large bowl.  Pour the vinaigrette over them and stir to toss well.  Chill in your refrigerator for a few hours before serving so that the beets and oranges have time to combine with the dressing.  Sprinkle chopped walnuts on salad before serving. This salad is ready to serve or it will keep in the fridge for 3 days.

You could certainly add any fresh chopped herb of choice to this salad.  Sliced red onion and/or feta cheese (for non-vegans) would add to the flavour too.

Be good to your liver.  Love your liver.  It does a big job for your body.


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