Beet & Blue Chese Salad

First Do No Harm

Beet & Blue Cheese Salad

Ingredients (all organic if possible):

Beets (approximately 4 cups eventually cut into bite sized pieces)
½ Can (13.5 oz can) Thick Coconut Milk
½ teaspoon Celtic Sea Salt® Brand
½ teaspoon lemon pepper (fresh pepper is ok)
2 oz apple cider vinegar
1 tablespoon honey (agave nectar is suitable too)
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 digest.

Clean and peel, then cut up the beets into chunks and, in a shallow baking dish with a bit of water, bake them at

350 for 30 - 40 minutes if you like crispy beets;
350 for 1 hour - 1 hour and ten minutes if you like them baked fully;

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.

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