Roasted maple beet salad
0
- Makes1 Servings
Julie Daniluk R.H.N.
Ingredients
16 small red and/or gold beets
1 tbsp olive oil
2 tbsp maple syrup
1 tsp salt
1/2 cup shelled walnuts
1/2 cup black olives
340 g baby spinach
FOR DRESSING:
1/3 cup walnut oil
1/3 cup live cultured yogurt
3 tbsp orange juice
2 tbsp lemon juice
Salt, to taste
Instructions
Cut stem off about 1/2 inch from the top of the beet and wash well, but leave skin on to lock in flavour. Coat beets in a small amount of olive oil and maple syrup and place in a shallow baking pan. Put into the oven at 350 degrees. Every 15 minutes give them a stir to coat while roasting for 45 minutes. To check if they are done, insert the tip of a sharp knife into the beet. Remove while still a little crisp in the center. Peel off the skin or if they were organically grown, leave the skin on for maximum nutrition. Quarter each beet and set aside.
To make the dressing, whisk together the walnut oil, yogurt and orange juice until well blended. Slowly whisk in the lemon juice, add a pinch of sea salt and taste for seasoning. Adjust if necessary.
Divide the baby spinach between 6 salad plates. Mound a serving of beets in the center of each plate and scatter the garlic stuffed olives and walnuts on top. Whisk the dressing a final time and drizzle about 2 tablespoons over each salad.
Want to detox? Eat more beets and try this roasted maple beet salad