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BEET-GREEN SALAD – paleo recipe
Stav Kogan

BEET-GREEN SALAD

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Servings: 4 servings
Calories: 260
Ingredients Method Nutrition

Ingredients
  

  • 6 beets
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (15 g) shallot, finely chopped
  • 2 tbsp (30 ml) champagne vinegar
  • 2 tbsp (30 ml) fresh orange juice
  • 2 tbsp (30 ml) fresh lemon juice
  • ¼ tsp lemon zest
  • 1 tsp (5 g) stone-ground mustard
  • 1 tsp (7 g) raw honey
  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 tomatoes, sliced into 1-inch/2-cm wedges
  • 1 cup (180 g) cucumber, half peeled and chopped

Method
 

  1. COOKING INSTRUCTIONS Preheat oven to 400°F/204°C. Wash, dry and trim beets.
  2. Reserve beet greens.
  3. Place beets in a shallow baking dish.
  4. Sprinkle with sea salt and drizzle with olive oil.
  5. Bake for 40 minutes.
  6. Let the cooked beets cool for 5 minutes.
  7. Place a steamer basket in a large pot.
  8. Bring a small amount of water to a boil. The water should not come into the basket.
  9. Place beet leaves in the basket and steam for 5 to 7 minutes or until soft.
  10. Peel the beets by using a paper towel to slide the skin right off.
  11. Cut each beet into quarters and set aside. Make the citrus vinaigrette by mixing all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil.
  12. Adjust salt and pepper to taste.
  13. Arrange beets, beet greens, tomatoes and cucumbers on 4 separate plates.
  14. Sprinkle with sea salt and drizzle with citrus vinaigrette.

Nutrition

Calories: 260kcalCarbohydrates: 26gProtein: 3gFat: 17g

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