This is my new favourite salad and dressing! It is so tasty, you probably won’t have any leftovers, and of course it is also very healthy. Just before I give you the recipe, I wanted to highlight some of the health benefits of the ingredients involved.
Beets are of course well known for their vibrant colour, which comes from betalain – a pigment group that contains red and yellow pigments (betacyanins and betaxanthins respectively) found in some plants. Beets get their dark red purple colour from the pigment called betacyanin. This nutrient is a powerful antioxidant, which means that it helps to prevent free radical damage. It also has anti-inflammatory, and anti-cancer properties. Beets are high in iron, potassium, niacin (vitamin B3), copper and vitamin C.
Beets are a great vegetable to help cleanse and detox the body. They are good for your lymphatic system, nerve function, and can also increase energy!
Most North Americans get more than enough omega-6 fatty acids in our diets, because they are abundant in vegetable oils. However, many of us have decreased our intake of omega-3, and aren’t getting enough of this important polyunsaturated fatty acid in our diet. Omega-3 fatty acids help increase “good” cholesterol (high-density lipoprotein), is required for circulation, membrane function, growth, cell division, brain development, immune function, and regulating blood pressure. It is also very important for nerve function and regeneration, and helping to repair peripheral nerve injuries. Omega-3 is very abundant in flaxseed oil, making it a great supplement to add to salad dressing or even smoothies – it does not have a strong flavour. One tablespoon of flaxseed oil contains 8 grams of omega-3 fatty acid.
Apple Cider Vinegar
Apple cider vinegar has it all! Vitamins, minerals, fibre and antioxidants, you can’t go wrong with adding this to your food. It is well known for helping rid the body of toxins and detoxifying the liver. It can help balance the pH of your body, and fight acid reflux. With all those vitamins and antioxidants, it is great for fighting off colds and boosting your immune system.
Roasted Beet, Pear & Goat Cheese Spinach Salad
A fresh and hearty salad, great for a summer meal.
This salad dressing is so delicious! Great served with a side of baked portobello mushrooms, quinoa salad or wild rice for dinner!
For the Salad
- 5 or 6 small to medium sized beets
- Olive oil
- Baby spinach
- Creamy goat cheese
- 2 thinly sliced bosc pears
- Chopped pecans
For the Dressing
- 3 tablespoons of apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1 garlic clove, crushed or finely chopped
- pinch of himalayan salt
- 1 tablespoon flaxseed oil
- 1/4 cup olive oil
Preheat oven to 350°F. Slice the beets into large quarters, and toss them with some olive oil. I like to bake them in a dutch oven, but you could also roast them just on a baking sheet. Roast the beets for 30 to 40 minutes.
While the beets are roasting, prepare the salad dressing. Mix together everything except the oils. Slowly add the oils after everything else has been mixed together, whisking constantly. Season with salt to taste!
Once the beets are finished roasting, let them cool & cut into bite sized wedges. Add the spinach, beets, pear, and pecan to your salad bowl or platter. Drizzle with your salad dressing, and then crumble the goat cheese on top. I enjoy having bosc pears in this salad because they are soft, juicy and so fresh. Enjoy!
This is where all the green juice and smoothies happen. YES, this really is our kitchen, YES we love blue, and YES this space inspires us to cook up a storm! 🙂
As always, please be sure to like, share and comment to let me know how your salad turns out! I love connecting with all of you who have been reaching out to me since I started my blog. Since I started this blog, I have been getting daily messages asking for nutrition and health tips. I am by no means a pro, but I do love to help anyone that I can, so please feel free to reach out to me!
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