Listen To My Heart Beet Salad Recipes

MY FAVORITE BEET SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
• Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
• Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
• Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

LISTEN TO MY HEART-BEET SALAD

Steps:

• 1. Clean and peel the beet, carrot and core & peel the apple.
• 2. Shred them using whichever method you have available. Food processor works the fastest.
• 3. Mix the vegetables in a bowl with a pinch of salt to draw out the juices.
• 4. In a separate bowl, mix together the oil and vinegar. Whisk together to emulsify. Add salt, pepper, honey and any other seasonings you prefer.
• 5. Pour the dressing over the salad and mix well. Put into the refrigerator to marinate for at least an hour.
• 6. When you are ready to eat, mix in the parsley and chopped walnuts. Enjoy!