Beet Salad with Walnut Vinegarette

Beet Salad With Walnut Vinegarette

 

 

It's time to start utilizing one of the season's most nutrient dense foods. This simple salad combines the sweetness of beets and husk cherries or tomatoes with the nutty sharpness of the walnut dressing. This recipe is great for post-cleanse, especially Clean fans who are pregnant. The full Clean Program isn't recommended during pregnancy or nursing, but the beneficial vitamin B and iron provided by this salad is approved and not to be missed.

Ingredients:

  • For the Vinaigrette:

  • ½ cup walnuts

  • ¼ cup sherry vinegar

  • 1 tablespoon minced shallot

  • ¼ cup + 2 tablespoons olive oil

  • pinch of sea salt

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  • For the Salad:

  • 1 pound red beets, peeled, top removed

  • 1 tablespoon fennel seeds

  • ½ cup husk cherries or cherry tomatoes

  • 2-3 tablespoons thinly sliced scallions

Directions:

Preheat the oven to 350 degrees. Toast the walnuts for 7-8 minutes until golden brown. Remove from oven, allow to cool, then chop fine.

Once cooled, place in a bowl and whisk the vinegar, shallot, olive oil and sea salt.

Peel, remove the top of the beet and thinly slice using a mandoline, peeler, or a sharp knife. Place the slices in a large bowl then add the fennell seeds, husk, cherries and scallions. Pour enough dressing over the top of the beets to coat well.  Serve as a side dish or with roasted fish or chicken.