Beet & Blue
Ingredients (all organic if
|Beets (approximately 4 cups eventually cut into
bite sized pieces)
½ Can (13.5 oz can) Thick Coconut Milk
Celtic Sea Salt
½ teaspoon lemon pepper (fresh pepper is ok)
2 oz apple cider vinegar
1 tablespoon honey
½ cup blue cheese crumbles
½ cup walnuts (optional)
Salad leaves from your favorite salad green (we used Rainbow Chard,
leaves and stems)
Canned beats can be substituted,
but some like their beets crispy. Keep in mind, the crispier the
beet, the harder it is to digest. Some have made this salad with raw
beets. I’ve tried this; it’s tasty, but again, a bit harder to
Clean and peel, then cut up the beets into chunks
and, in a shallow baking dish with a bit of water, bake them at
You can treat the beets like potatoes and roast
them at 425 for 45 minutes, but I am very much into the Low Temp cooking fad; I
don't like to hurt my food. Temps over 350 degrees can damage the food and help
to deplete nutrition.
Take one medium sized beet (add
up the chunks to equal one medium sized beet), and toss it in the
blender with the coconut milk blend thoroughly (liquefy).
Pour this into a bowl, and add
the salt, pepper, vinegar, and blue cheese crumbles, and whisk.
Cut up the beets into bite sized
pieces, and stir into the sauce. Before serving, tear up the salad
leaves, and stir those in. We used Rainbow Chard, which was just
fabulous. You can serve topped with walnuts if you like.
One secret is to stir up the
beats with the sauce and let sit overnight in the fridge. Then add
the salad leaves (and nuts) just before serving.