beet salad with carrot-sesame dressing
Could there be more nutrients in one salad?! Don't answer that. There could always be more. I love this salad simply because I love beets and the colors are AMAZING and the flavor has a little bit of an Asian feel to it.
***Note: You will certainly need a powerful blender or food processor to mix the dressing properly.
/// Ingredients ///
**serves 2 with left over dressing
4 medium sized red beets
2 carrots peeled and chopped
2 shallots peeled and chopped
1/4 cup rice vinegar
2 tbsp honey
4 tbsp sesame oil
2 tbsp olive oil
1/4 cup water
a few basil leaves for good measure
/// Instructions ///
Rinse beets and chop off stems (save stems for later- they are an excellent source of cartenoids, flavonoid anti-oxidants and vitamin A that you can use for juicing)! Steam beets for about 40 minutes or until they are fork-tender. Meanwhile, prepare dressing. Grab every other ingredient listed except basil and puree everything together in a powerful blender until smooth.
When beets are tender enough- throw them in a bowl of cool water for a few minutes. After beets have cooled thoroughly- begin to peel skins off. After skins are completely peeled, chop beets in half or quarters (I think halves look prettier but they can be a pain to eat) and drizzle with dressing.
Adorn with basil leaves and take a picture because it's so colorful!