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.
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.