---

Warm Beet Salad Recipe

This is a great starter and a wonderful salad full of powerful antioxidants.  Also, if you note the color of a beet—red violet—it falls into the purple family on the color wheel.  Purple or Violet as we Design Savvy Color experts like to say—is an extremely potent color influencing romance and also signifying royalty but for our balancing lesson today—violet represents your prosperity and abundance.  It is located in the wealth corner in the upper left of the Bagua.  If you are feeling like you need to invite more prosperity into your life, then set your intentions.  Not just by adding something with violet color to that particular area of your home/office or room, but also, set the intention INSIDE of your body by eating colorful violet foods that will signify your willingness to receive prosperity as you receive the food.

When you create this salad you need to use a perfectly fresh bunch of beets with the greens still attached. Dress with olive oil and sea salt, or add lemon zest, chopped hazelnuts, feta, goat cheese or gorgonzola (decadent!) if you want to make the salad more indulgent and dairy works with your system. You can also try the orange vinaigrette recipe from Hungrymoose.com that I have listed at the bottom of the post.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 bunch spring beets with greens attached
• Arugula greens—full bag or container—washed and dried
• 1 tsp. olive oil
• 1 clove garlic
• 1 Tbsp. high-quality extra-virgin olive oil for drizzling (or more to taste)
• Kosher or sea salt
• Optional Garnishes: Lemon zest or orange zest, Chopped hazelnuts, Crumbled feta, goat or gorgonzola cheese

Preparation:

1. Cut off greens from beets and trim. If the beets are very young and tender you can just scrub them clean, but it is generally best to peel them. Cut beets in half lengthwise, lay cut-side flat and cut into 1/4-inch-thick slices.
2. Heat a large frying pan over medium heat. Add 1 tsp. olive oil, 1/4 cup water, and beets. Cover and cook until beets are just barely tender, 5 to 10 minutes.
3. Peel and thinly slice garlic.
4. Add garlic to pan, stir until fragrant, about 1 minute. Add beet greens, cover, and cook until wilted, about 1 minute.
5. Lay a generous portion of arugula leaves on each plate.  Then divide warm beets between 4 plates. Spoon any pan liquids evenly over each serving. Drizzle each salad with olive oil and sprinkle with salt. Add any optional garnishes (lemon zest, orange zest, hazelnuts, feta, goat cheese) that you like.

Makes 4 servings

Orange vinaigrette—adapted from Hungry Moose

For all of you purists– this isn’t a *true* vinaigrette, because it doesn’t contain any vinegar. Orange juice is used for acid instead of vinegar.

Put the olive oil, orange juice, and garlic in a medium-sized bowl. Whisk to combine. Give it a taste and toss in a little kosher salt. (And a little freshly cracked black pepper, if you like.) Chop up your chives.

I hope you enjoy this recipe and let me know what you think!

Until next time, peace and balance! 

Phyllis

Click here to tell me what you think of this recipe!