Spring it’s time to detox.
Plants that are in season in the spring are made to clear out your system of the heavy foods of the winter.
Asparagus, dandelion greens and leafy greens are nature’s great cleansers.
Another one of the great detox veggies is beets.
We love beets. We roast, grate and juice them!
They are a staple on our grocery list.
Besides the fact that they are gorgeous in salads, they have an earthy taste and are awesome sides.
So what’s the dealio with beets:
They are a….
Super detox food
A blood pressure reducer
Nutrient dense food and full of fiber
Anti inflammatory at it’s finest
Aphrodisiac, wow that’s awesome!
One of my favorite ways to eat beets is to roast them and make this salad.
Roasted Beets over Baby Arugula with Miso Dressing
2 medium beets per person
Small box of arugula, will make 2 salads
Chickpea miso , you can use regular but we avoid soy.
Rice wine vinegar
Black sesame seeds
Peel and large dice 2 medium beets per person.
Place on a cookie sheet covered with 2 T of olive oil, toss
Sprinkle with dry italian spice mix, salt and pepper
Roast at 425 for 35 minutes or until tender, stirring after 20 minutes.
While beets are roasting, place desired amount of baby arugula in your salad bowl.
Mix 2 T of miso with enough rice wine vinegar to make a pourable dressing.
Repeat, if you need more dressing.
When beets are soft, remove from oven and cool.
Once cool, sprinkle over baby arugula, pour on dressing and sprinkle with black sesame seeds.
Enjoy your super yummy, super easy, super healthy salad you are about to be super charges with good health!
You Deserve to be Healthy!