Beet and Balsamic Salad
Was anyone else scarred for life when you had to eat canned beets as a child? Thankfully my mom never forced me to eat them, and I honestly think I may have thrown up if she did! I had avoided beets like the Plague up until this last summer, when I was inspired by a salad I had at a fancy restaurant. I stepped way out of my comfort zone to try a grilled beet and citrus salad, while on a date with Jim, and I didn’t regret it! This Beet and Balsamic Salad is my own version of the salad, and I was pleasantly surprised that 3 of my kids actually enjoyed it!
Beets are very good for you! They can help lower your blood pressure, reduce inflammation, fight cancer, give you energy, and help your body get rid of toxins. Don’t throw out the greens, either…they’re both healthy and super tasty! When I was first diagnosed with diabetes my chiropractor asked me to follow a very strict diet! He gave me a sheet of paper and said “only eat what’s on this page.” No salt!!! I love salt, and now use colored sea salt to flavor my food, but during those few months I had to be creative to avoid bland food. Jim and I developed a taste for beet greens in that time, because they added a salty flavor to our dishes. To learn more about the health benefits of beets, see this article.
If you want a low fat and low calorie way to flavor food, check out the specialty balsamic vinegars at your local farmer’s market. Seriously, it feels like Christmas morning for me when I go to a farmer’s market! I love all the delicious produce, salads, dips, vinegars, and other cool stuff! Ours usually has a vendor with various fruit flavored balsamic vinegars. Right now I’ve been enjoying elderberry balsamic
Before we get to the recipe for the Beet and Balsamic Salad, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Beet (sliced)
- 1 Tbsp Coconut Oil
- 3-4 Cups Organic Baby Greens
- 1/4 Cup Bleu Cheese (crumbled)
- 1/2 Cup Candied Walnuts
- 3 Tbsp Elderberry Balsamic Vinegar
- 3 Tbsp Olive Oil
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
- Start by making your candied walnuts and sautéing your beets. You'll find instructions for the walnuts if you click on the ingredient listed above. They're really easy!
- Heat the coconut oil in a ceramic non stick skillet over medium heat. Sprinkle your beet slices with sea salt and pepper, and cook them in the oil. Heat both sides until the beets are tender.
- Let the beets cool while you combine the remaining ingredients for the salad. You can refrigerate them, or leave them warm, but don't place hot beets on the greens, unless you want wilted greens.
- Sprinkle with a little sea salt and pepper, and enjoy!
