Summer Beetroot Salad with Berries and Balsamic

If you are haven’t heard the buzz yet – beetroots are rockstars! Not only are they gorgeous – pigmented in brilliant shades of red, purple and yellow, a sign that they deliver powerful phytonutrients to the cells of your beautiful body, but they are also known as a ‘functional food’ which means that they offer health benefits that boost your well-being beyond just providing nutrients and calories for energy. Beets are a natural source of nitrates that promote the nitric oxide in your body, helping to lower blood pressure and counteract oxidative stress and inflammation by acting as a vasodilator, relaxing the smooth muscle of your blood vessels. They are packed with polyphenols, ascorbic acid, carotenoids, flavonoids and phytonutrients called betalains. I am an advocate of eating whole foods since many of the compounds you need to boost benefits are assisted by other nutrients naturally packaged in that food. The vitamin C and polyphenols found in beets may enhance their “functional” effects, since reactions between nitrate, vitamin C and polyphenols work to generate nitric oxide in the stomach before being absorbed into the blood and muscle tissues.

2 medium beet roots scrubbed clean and diced into ¾ -inch cubes
2 cups Watercress, Arugula or Spinach
½ cup shredded carrots
½ cup blackberries, raspberries or blueberries
1 -2 tbsp unsalted roasted pumpkin seeds
1-2 tbsp pecans or other nuts
¼ cup goat cheese – crumbled
½ tbsp organic cold pressed virgin olive oil

Method

Preheat oven to 400° F. Line a baking pan with parchment paper if you want an easy clean up. Place the beets onto the pan and toss with olive oil and a touch of salt. When the oven is heated baked the beets for 25-30 minutes, turning the beets halfway through to cook evenly. Remove from oven when tender and let cool.
Rinse and clean your veggies and berries.
In a bowl over your selected greens arrange the beets, shredded carrots, berries, and goat cheese. Sprinkle with seeds and nuts.
Drizzle with dressing.

Balsamic Dressing

2 tbsp organic cold pressed virgin olive oil or avocado oil
½ tbsp champagne vinegar
½ tbsp balsamic vinegar
1 – 2 tsp chopped “fresh” herbs – thyme, rosemary, dill or mint (choose your favorite and be as generous as you want)
Himalayan sea salt

Combine all ingredients and blend.

If don’t have time to roast the beets, try Love Beets. I use them all the time. Or roast the beets ahead of time and store in the fridge.

Make it a meal – add 1 cup cooked quinoa, chickpeas or diced chicken.

Summer Beetroot Salad with Berries and Balsamic

INGREDIENTS