1 Beet / person
Greens (mixture of spinach & kale)
cucumber - finely sliced
1/2 chopped shallot
2 garlic cloves
1 tbsp dijon mustard
1 tbsp honey
1/4 c red wine vinegar
1/4 c horseradish
1/4 c vegetable oil
Pre-heat the oven to 400 degrees and bake the beets (wrapped in tinfoil) for 1 hour or until tender. Place greens on plate with thinly sliced cucumber and crumbled feta. Once beets are done baking, let cool and remove skin. Then, thinly slice beets and place on top of salad mixture. Combine dressing ingredients and drizzle on top. enJOY.
This salad is great for a light lunch, an addition to your dinner entrée, or for a unique "dish to pass" next time you attend a gathering. I love it because of it's saucy qualities and slight tangy flavors. Beets are actually on my "top-10" favorite foods because they're easy to prepare, tasty, colorful, and they satisfy a sweet-tooth (they have the highest sugar content of any vegetable).
Beets are known as a power food because they provide a wealth of nutrients including: folate, manganese, potassium, copper, fiber, magnesium, phosphorus, vitamin C, and iron. They also help lower blood pressure, boost stamina, and aid in detox support.
But beware, they are messy to the touch!