Whole Beet Salad with Cashew Dressing

Servings: 2

Cook time: 15 minutes for assembly, more for cooking beets and soaking cashews (can be prepared the day before and kept refrigerated)

Ingredients

6 medium beets with leaves
6-8 ounces kale, heavy stems trimmed and remainder of leaves torn into bite-sized pieces
1 Gala apple, cubed into small pieces
½ cup seedless grapes, halved
½ red onion, chopped
2-3 celery stalks, diced
3 tablespoons fresh parsley, chopped
¼ cup olive oil
¼ cup walnuts, halved

Dressing:

⅓ cup cashews (soak for at least 1 hour prior)
2 cloves garlic
¼ cup apple cider vinegar
¼ cup water
Sea salt and ground black pepper

Directions

Roasting beets (this can be done up to 36 hours beforehand; keep refrigerated): Preheat oven to 350º F. Place rack in middle of oven. Prepare the beets by trimming the stems (reserve stems and leaves) and ends. Scrub well and cut in half. Toss with olive oil (enough to coat lightly). Place in an oven-proof dish with a tight-fitting lid and add half an inch of water to the bottom of the dish.

Cover the beets and roast in the oven for 1-2 hours (depending on the size of the beets) until tender. Remove from the oven and set aside to cool. Once cooled enough to handle, peel the skin by hand or with a knife.

Prepare the dressing: Blend the dressing ingredients in a high-power blender or food processor until completely smooth and not grainy. Set aside.

Assemble the salad: In a large mixing bowl, combine greens, roasted beets, walnuts, and other fruits and veggies. Add dressing and toss well. Serve immediately.

From the book Methylation Diet and Lifestyle: Whole Being Support for Healthy Methylation and Epigenetic Expression by Kara Fitzgerald, ND, and Romilly Hodges, MS, CNS. Available as an ebook at www.drkarafitzgerald.com.

Check out other Kara Fitzgerald / Romilly Hodges recipes:

Seaweed Salad

Lamb Curry

Pâté with Cucumber “Chips”

Cauliflower Baked Eggs