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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 roasted maple beet salad |
Directions:
1. Roasted Maple Beet Salad
2. small beets (red, gold or both - about 1-1/2 lbs)
3. tablespoon olive oil
4. tablespoons real maple syrup
5. /2 teaspoon unrefined salt
6. /2 cup shelled walnuts
7. /2 cup black olives
8. ounces baby spinach leaves
9. Dressing
10. /3 cup walnut oil
11. /3 cup live cultured yogurt
12. tablespoons orange juice
13. tablespoons lemon juice
14. Salt to taste
15. Instructions
16. I suggest small beets to roast because it shortens the cooking time and there is less prep work. Cut stem off about 1/2 inch from the top of the beet and wash well, but leave skin on to lock in flavour.
17. 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.
18. 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.
19. 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.
20. 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.
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