Mustardy Beet Salad
Sometimes ya just want some beets, ya know?!
Seriously though, I woke up this morning and all I could think of was beets. I try to listen to all of my healthy food cravings, as being an indication that my body needs something to help it balance, so I decided to roast some of those little ruby red nutrition bombs up.
Beets have a host of health benefits and nutrition value, but if you have been feeling really tired or rundown lately, call it the winter blues, or work stress, or pandemic lethargy, you might want to add some beets into your diet.
In addition to beets having anti-inflammatory properties, and contributing to heart health and liver health, the iron in beets can help to enhance your energy levels and cognitive function by assisting to generate more red blood cells.
Studies have shown that approximately 24% of the worlds population may be anemic, most without even knowing it. Anemia can be responsible for feeling a lack of energy, constantly feeling cold, and can contribute to anxiety, depression and a general lack of concentration.
So, okay they're good for us, but a lot of people are intimidated or put off by the time it takes to prepare beets and how messy the process of preparation can be.
I got you! The recipe below is a simple, relatively mess-free way to roast, chop and prepare those beets.
Balsamic and Mustard Beet Salad
(Serves 2-4 People)
2-3 Large Beets
1/2 Cup Plant Based Cheese Cubed
1 Tbsp Fresh Cilantro or Basil
1 Tbsp Good Quality Olive Oil
1- 2 Tbsp Good Quality Balsamic Vinegar
2 Tbsp Whole Grain Mustard
2 Tsp Lemon Juice
Salt and Pepper (To Taste)
Preheat oven to 450. Cut green tops off of beets and wash thoroughly. Laying each beet on its own piece of tin foil, drizzle it with olive oil and a little salt and pepper. Wrap the beet so that foil completely covers the beet and roast for roughly one hour. One the beets have cooled, remove from foil and peel off skin with a spoon, gently dragging it down the side until all of the skins are removed. Chop into 1/2 inch cubes and set aside in fridge to cool for about an hour.
For the dressing: In a small bowl combine all ingredients and whisk until well combined. Set aside.
Once beets are cooled, in a large bowl take 1-1 1/2 cups of the roasted beets, add the plant based cheese and herbs and then drizzle in the dressing. Stir until well mixed.
Serve with some fresh herbs and add a protein if that's your thing.