If you love beets, than this salad is sure to delight your taste buds!
This salad is a spin off from a salad my mom used to make when I was growing up. With my dietary restrictions, I updated it so that it’s gluten free, dairy free and vegan! Beets are SO amazing; low in calories, packed with nutrients and fiber and taste fabulous! Rich in nitrates, beets help “beat” high blood pressure by relaxing and dilating blood vessels which also helps keep your heart healthy too! In addition, beets are great for your liver, keep you regular and help your brain function better. Best of all, that beautiful deep purple pigment, “betacyanin” helps protect against common carcinogens and is currently being investigated as a “cancer fighter”.
FOR THE SALAD:
1 - 2 cups organic romaine lettuce washed, chopped and chilled until crisp
1/2 cup frozen organic petite green peas thawed, but still cool.
1/4 cup red onion, sliced thinly
1/4 cup green onions chopped
1 - 2 pre-cooked organic beets chopped into bite sized pieces (I use “Love Beets” from Costco)
Sea salt, to taste
Freshly ground black pepper, to taste
To pack in extra nutrients, I often add the following optional ingredients below, just to kick it up a notch.
OPTIONAL INGREDIENTS:
1/4 cup organic pre-washed spinach
1/4 cup organic pre-washed Arugula
1/4 organic English cucumber, skin on, cut half-wise and sliced thinly
1/2 medium avocado sliced thinly.
On a plate or large bowl, arrange lettuce on bottom along with optional spinach & arugula if desired. Next, layer peas, red onions, green onions and beets along with optional cucumber and avocado if desired. Drizzle dressing on top to your desired likeness.
FOR THE DRESSING:
1 pre-cooked organic beet diced and any juice left in package
2 tablespoons “Grapeseed Oil Vegenaise” (egg free/gluten free)
2 tablespoons red wine vinegar
2 - 4 tablespoons filtered water to thin to consistency preferred
Sea salt, to taste
Freshly ground black pepper, to taste
In a high speed blender or bullet combine beet, beet juice, Veganaise, red wine vinegar and blend until creamy. Add in water a tablespoon at time until preferred consistency is reached. Add salt & pepper to taste.