garden beet salad
Do not say “this happened by chance, while this came to be of itself.” In all that exists there is nothing disorderly, nothing, indefinite, nothing without purpose, nothing by chance…. How many hairs are on your head? God will not forget one of them. Do you see how nothing, even the smallest thing, escapes the gaze of God? ~Saint Basil the Great
During the summer, we crave salads. They are a nice cool addition to any meal, or can be served as a meal on their own. You simply can not “beet” the simplicity of a garden beet salad. These particular beets are gems straight from our garden, but any from the store or farmer’s market will do. We planted these in early spring.
I actually hadn’t planned to harvest them, but I accidentally pulled one out while weeding… it looked so good, that we harvested the rest from that bed! Beets have a sweet earthy flavor, and are a mineral rich nutritional powerhouse. They have more iron than spinach, and are an excellent source of calcium, magnesium, copper, and phosphorous. They’re also packed with choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates (in the form of natural easily digestible sugars). Quite simply, they are superfood.
One great benefit of the beet is that is alkalizing to the body and that’s great news in a nation with a standard diet that is acid forming. Beets are a stimulator of liver health. They also have many cardiovascular benefits. They can be helpful in reducing cholesterol and their rich potassium content benefits blood pressure. Fermented drinks like beet kvass have been known throughout history as a blood tonic. And the list goes on. Some studies have also shown that beets are preventative for skin, lung and colon cancer, they support the structure of our capillaries, and can also aid in the slowing or prevention of macular degeneration.
Beets, they do a body good!
Garden Beet Salad
- 9 beets, washed but not peeled
- 4 tablespoons goat cheese in small chunks to drop into salad
- 3 tablespoons pinenuts, slightly toasted
- 1/4 cup finely chopped red onion, green onion tops or chives
- 3 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- sea salt and pepper to taste
Preheat oven to 350F and place beets on a cookie sheet. Top loosely with foil and place oven for about an hour. They should be tender.
Remove from oven and let cool. Once cool, using the edge of a knife or a vegetable peeler, peel of the outer skin of the beet. Your hands will get very red!
Next, cut the beets into bite sized pieces. Place all ingredients into your favorite salad bowl and toss lightly to incorporate.