Recipe: Beet Salad

💡This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.

Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes. 

Either way, this recipe is a winner and is great chilled or at room temperature!

Makes 4 servings.

Ingredients:

• 6 medium beets

• 1 large carrot, finely chopped

• 1 stalk celery, finely chopped

• ¼ cup extra-virgin olive oil

• 2 Tbsp white wine vinegar

• 1 tsp Dijon mustard

• ½ tsp honey

• ½ tsp sea salt

• Freshly ground pepper, to taste

Directions:

1. Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.

2. In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper. Pour over the beets and toss until the veggies are fully coated. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Yana Gayvoronskaya 

Recipe: Beet Dressing

Serving Size: 12 Servings (2 Tbsp. per serving)

Ingredients:

• 2 cups cooked beets, chopped

• 2 Tbs. Braggs Apple Cider Vinegar

• ½ tsp. Sea Salt

• 2 TB filtered water

• 2 Tbs. Flax Oil

Directions: 

1. Blend all ingredients on high. This is perfectly sweet, tart, and creamy and perfect over any type of greens with cucumber, red onion, and carrots. 

2. Store extra in the refrigerator.

3. Enjoy! ☺

Photo Credit: Canva by dianazh from Getty Images Pro