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Bodacious Balsamic Beet Salad

Do you like beets? People seem to love them or not-so-much likey…  

If you are willing to give this simple recipe a go, you will most likely enjoy this version of a refreshing beet summer (or Fall), salad.

Bodacious Balsamic Beets
These are so sparkly and gorgeous, that I like to just stare at them for a while before I enjoy their delicious sweet and earthy flavor.  But I’m a bit odd that way, No?

Beyond the obvious gorgeous color appeal of these glamorous root veggies, they are AMAZING for your lovely liver.  They are uber detoxifying but they also have a lot of natural sugar (beet sugar anyone?), so go easy on them portion wise.

When I host my group cleanses this is one that people LOVE.  And you can keep them in the fridge and mix them in with any green salad which is simple in a pinch.  Check them out.  Beets are everywhere right about now!

*Recipe from The Bellingham Community Food Coop

  • 3 1/2 lb beets trimmed and washed
  • 2/3 cup olive oil
  • 2 TBSP balsamic vinegar
  • 1/4 cup chopped curley parsley
  • 3/4 cup diced yellow or red onion
  • 1/2 cup pine nuts or walnuts toasted lightly
  • Salt and pepper to taste

Steam beets for about 60 minutes.  Let cool a tad in a stainless bowl.  Slip skins off under cold running water.

Chill beets and then cut onto wedges or roughly dice.  Chop walnuts into quarters. Toast walnuts lightly in a skillet (I use my cast iron skillet).

Combine ingredients for dressing and whisk.  Pour over beets, onion, and parsley abd toss.  Add salt and pepper to taste.

Bodacious Balsamic Beet Salad
Author: Lisa Spencer
Ingredients
  • *Recipe from The Bellingham Community Food Coop
  • 3 1/2 lb Beets trimmed and washed
  • 2/3 cup olive oil
  • 2 TBSP balsamic vinegar
  • 1/4 cup chopped curley parsley
  • 3/4 cup diced yellow or red onion
  • 1/2 cup pine nuts or walnuts toasted lightly
  • Salt and pepper to taste
Instructions
  1. Steam beets for about 60 minutes. Let cool a tad in a stainless bowl. Slip skins off under cold running water.
  2. Chill beets and then cut onto wedges or roughly dice. Chop walnuts into quarters. Toast walnuts lightly in a skillet (I use my cast iron skillet).
  3. Combine ingredients for dressing and whisk. Pour over beets, onion, and parsley abd toss. Add salt and pepper to taste.

 

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