Winter beet salad
The vibrant colors and freshness of this simple salad will inspire and rejuvenate sluggish energy during the cold dark months of winter. It is hearty enough as a light meal on its own or would pair nicely with a lemony green soup.
Ingredients
Whole Beets
Celery Root
tart apple
Arugula &/or Mixed Greens
fresh dill, chopped
Pomegranate
pecans
feta or goat cheese (optional)
Simple wholegrain Mustard Vinagrette
2 TBS WholeGrain Mustard
1 cup olive oil
1/3 cup Raw Apple Cider Vinegar
1/2 tsp salt
1/4 tsp pepper
drizzle of maple syrup (optional)
Place beets in a pot covered with water and bring to a boil. Simmer for 15 - 20 minutes or until they are just fork tender. (this time will vary depending on the size of your beets.) remove from heat and drain off the water. Once beets have cooled remove skin by rubbing with a towel and cut out any remaining tough parts.
Peel the tough skin off of celery root and discard (or save for making vegetable stock). Using the vegetable peeler continue to peel the celery root into long thin ribbons.
Quarter & core the apple. make thin slices or matchsticks with a sharp knife or mandoline.
Break open the pomegranate and remove seeds placing them in a bowl.
Toast pecans in a hot dry skillet or in the oven until fragrant.
*(alternatively you can dehydrate activated pecans to make them more easily digestible while retaining more nutrients.)
Combine all ingredients in a bottle and shake until well combined. This dressing goes with almost everything so I always like to make extra and store in the refrigerator for use with a quick salad.
Combine beets, celery root, apple, dill, and salad greens in a bowl and toss lightly with the dressing. Plate your salad and top with Pomegranate, pecans, & cheese if using. add salt & fresh ground pepper to taste.
*To activate pecans (or other nuts), soak in warm salted water.
Use 1 TBS Pink himilayan salt or other high quality sea salt per 2 cups of nuts. Add salt to warm water and completedly dissolve. add the nuts to the bowl and be sure they are completely submerged in water. Leave on the counter for at least 6 hours or up to 24 hours. after soaking, drain the water and rinse nuts.
You can store soaked nuts in the freezer, dehydrate them for crunch, or use them right away!