1-2 Tbsp.coconut oil
½ cup walnut pieces
4 oz.crumbled goat cheese
8 cups organic baby salad greens
2 sprigs fresh thyme or mint (optional)
2 Tbsp.walnut oil
2 Tbsp.balsamic vinegar
1-2 scoops collagen peptides
½ tsp. sea salt
¼ tsp black pepper
Preheat ovento 375 degrees. Peel beets with vegetable peeler and chop into 1-inch cubes. Chop fronds (top) off fennel bulb and slice into ¼ inch strips. Slice orange thinly or into segments. Place all ingredients into a mediumbowl. Melt coconut oil and toss with beets, fennel and oranges until well coated. Spread onto an oven safe dish or stone and bake approximately 30-40 minutes, or until beets are tender.
Place greens in a bowl and add roasted beets, fennel and orange. Whisk all ingredients for dressing together and toss with salad mixture to coat. Arrange salad mixture on large platter or small plates and sprinkle with cheese, nuts and herbs. This recipe is very versatile so you can top with grilled or poached chilled chicken breast or grilled or poached chilled wild salmon filet. Enjoy the colorful flavors of fall!
Nutritional Benefits of Beets:
As a rootvegetable in the same family as swiss chard, the brown outside skin of a beetis deceiving to the beautiful, purple-reddish color of a peeled beet thatenhances any fall dish. The pigments that give beets their rich colors arecalled betalains. The betalinpigments present in beets have repeatedly been shown to support activity in ourbody's Phase 2 detoxification process. Many of the unique phytonutrients present in beets have also been shown to function as anti-inflammatory compounds. These colorful root vegetablescontain powerful nutrient compounds that help protect against heart disease,birth defects and certain cancers, especially colon cancer. Roasting beets, as done in this recipe,brings out their tart yet sugary flavor that makes a dish truly unique. So don’t be intimated by this hardy root vegetable...it’s what it inside that counts!
Reference: World’s Healthiest Foods