Description
A bright fresh salad that’s easy to make and deliciously supports digestion and detoxification.
Ingredients
Scale
- 4–6 medium size beets, mixed color if possible, peeled and cut into wedges
- 2 tablespoons olive oil
- ¼ teaspoon Celtic sea salt
- Fresh black pepper
- 4–5 thyme sprigs
- 1 medium tomato cut into wedges
- 1 cup arugula and/or pea shoots ( I used a combination)
- Few nasturtium flowers (optional)
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon Celtic sea salt
- Fresh pepper
Instructions
- Preheat oven to 400.
- Peel the beets and cut into wedges. Keep red beets separate from the others.
- In a medium bowl, toss the non-red beets with half the olive oil, thyme sprigs, salt and pepper until coated with the oil.
- Spread the red beets out on one side of a baking sheet.
- Toss the red beets with the rest of the olive oil, thyme sprigs, salt and pepper. Spread on the same baking sheet, separately from the others and cover with foil.
- Roast in the oven for 30-40 minutes until soft when pierced with a fork.
- Remove from the oven, take off the foil. Remove the thyme sprigs.
- While the beets are cooking, in a small bowl, mix the balsamic vinegar with the salt until dissolved. Whisk in the olive oil.
- In a medium bowl, gently toss the beets, tomatoes, arugula and pea shoots together with the balsamic vinaigrette.
- Serve on plates garnished with the nasturtium flowers and fresh pepper.
- Prep Time: 15
- Cook Time: 40