Spiced Beet Salad
Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).
Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).
Spiced Beet Salad
Serves
Serves 4–6
Type
Salad
Ingredients
- 6 medium beets
- 3 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 tbsp orange juice
- Pinch of salt
- Pinch of cayenne pepper (optional)
- 1 tsp caraway seeds
- Pinch of ground cloves
- Pinch of cinnamon
- ½ tsp lemon zest
- ½ tsp orange zest
- ½ lb (250g) salad greens, arugula, spinach or a mix of all three
- 3 tbsp goat cheese, crumbled (or to taste)
- Chopped walnuts
Instructions
- Preheat oven to 350ºF. Bake whole beets for 1 hour or until tender. Peel and chop finely.
- Combine vinegar, oil, orange juice, seasonings and zest in a bowl. Add beets and toss well.
- Serve warm (or refrigerate until later) on a bed of salad greens garnished with crumbled goat cheese and chopped walnuts.