Some may think that salad are just for summer. Well we are here to tell you that’s just not true! We have a delightful salad that is absolutely perfect for the fall.
What makes this dish so special is it’s star ingredients – beets! Beets and their greens are now in season, so we wanted to take a moment to highlight these delicious and super healthy root veggies with you. In fact, here are some of the reasons you should add beets into your routine:
- Beets contain betaine, which helps to relax the mind and is used in other forms to treat depression. It also contains tryptophan (also found in chocolate), which contributes to a sense of well being.
- Rich in potassium, beets help decrease the risk of cardiovascular disease and stroke.
- The naturally occurring nitrates in beets increase blood flow and reduces the oxygen needed by muscles, enabling them to work more efficiently. Think of beets as the perfect boost for your next workout!
- Eating raw beets can fight against anemia and fatigue, due to their richness in iron.
Beets are so incredibly good for you health wise, that it’s silly to not enjoy them more often! Plus they are very versatile, so you can boil them, roast them, eat the raw…any way you choose really! This salad is the perfect way to get the nutritious goodness of beets, all while making your tastebuds jump with joy as well!
For Salad –
4 medium beetroots
1/4 – 1/2 cup feta cheese
2 tbsp. roughly chopped mint
Lemon vinaigrette (see below)
For Lemon Vinaigrette –
3 tbsp. lemon juice
3 tbsp. coconut oil (or oil of choice)
2 garlic cloves, minced
S + P, to taste
- Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
- The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese. It’s okay if the feta simply crumbles.
- Roughly chop your mint. Combine beetroot, feta cheese, mint with the lemon vinaigrette and serve.
- For the dressing, just mix everything together in a bowl.
Recipe adapted from Scrambled Chefs