Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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