Thursday, October 29, 2009
Beets are high in folic acid and potassium, and are a good source of
vitamins A and C. As a root vegetable, they provide lots of fibre, and
they helps support the liver in its detoxification job. The naturally
sweet taste helps satisfy those cravings for sugar. Flax oil provides
essential omega-3 fats.
This recipe calls for gold coloured
beets. These are a little hard to come by, but don't let that stop you.
Go ahead and use red!
4 medium gold coloured beets, crisp greens attached
1/3 cup flaxseed oil
2 Tbsp seasoned rice vinegar
1/2 tsp Dijon mustard
1/4 cup pine nuts, toasted (I didn't bother toasting)
1 cup shaved Manchego cheese (I just used a few shavings of fresh parmesan... maybe 1/8 of a cup worth)
- trim beets, leaving roots/bulbs intact. Set greens aside.
- place beets in large pot of water and bring to a boil
- reduce heat to medium, and gently boil beets until tender but still slightly firm when pierced with a fork.
- drain and cool in cold water
- wash and dry leaves
- place in a saucepan with a little water and steam/boil until wilted
- drain well and coursely chop (I actually chopped before boiling)
- combine oil, vinegar, and mustard in a small bowl and whisk to blend
- drizzle 2 Tbsp over greens and toss to coat
- divide greens into 4 servings and place on plates
- peel the cooled beets and thinly slice
- divide sliced beets into 4 servings, and place over top of beet greens
- sprinkle with toasted pine nuts and cheese
recipe courtesy Alive magazine, Nov 2009