Valentines Day is just around the corner…
Whether you have a S.O. this year or not, why not show your own body some extra love? Feed it some real NUTRITION!
This heartbeet salad is simple to make, and full of healthy vitamins and nutrients. I’ve never really been a big beet fan myself honestly, but once I figured out a way to cook them properly and flavorful, I can honestly say I love them!
- 4-5 fresh beets
- 1 small container of goat cheese
- 1 TBSP pepitas (raw pumpkin seeds)
- viniagrette or balsalmic glaze
- Cut beet greens off beets and set aside.
- Preheat oven to 400 degrees F.
- Wash and scrub beets clean.
- Place each beet covered loosely in aluminum foil.
- Then place beets on a baking sheet and cook in oven for 50-60 minutes.
- Beets are done once a fork can easily go through the beet.
- While beets cool, place a few of the leftover beet greens on a plate for salad base.
- Using the aluminum foil the beets are wrapped in, rub the outer skin off the beets.
- Cut beets in slices and place on top greens.
- Season with seasonings and add pipettes (pumpkin seeds) on top.
- Crumble goat cheese on top salad.
- Drizzle some olive oil viniagrette or balsalmic glaze on top.
♡ a unique source of phytochemicals called belalains. These have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
♡ anti-cancer benefits
*the beet leaves are healthy as well, so don’t toss em out! They are incredibly rich in nutrients, vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin (important for antioxidants, decreased cancer and disease risk, vision and eye health, etc.)To cut beets into heart shapes, simply use a knife while the beets are warm and soft out of the oven to cut your desired shape.
Beware: it may get a little messy! No wonder beets were used as the first blush/lipstick/paint…
This salad is so good my little Ziggy wanted to try it!