Leafy Greens with Beet and Goat Cheese

Organic leafy greens and beets are abundant from your local farmers market this time of year.  Goat’s cheese is less allergenic than cow’s cheese, so it is a good choice when you desire the creamy taste of cheese.  This is a simple kid and adult tested summer salad.  It is flavourful and colourful. 

Joanne Levesque RHN, Pure Med Office Manager and Holistic Nutritionist

Serves 4 8 to 10 cups of washed organic leafy salad greens 2 to 3 medium beets, cooked and chopped into ½ inch cubes ¼ cup to ½ cup of chevre (creamy goat cheese), cut in chunks   1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil sea salt and pepper to taste Cut or tear leafy salad greens into large bite size pieces and place in a large salad bowl.  Add beets, chevre, balsamic vinegar and olive oil.  Season with sea salt and pepper and toss. Makes a great first course.  This salad is full of zing!

Fresh Apple and Beet Salad

From The Eat Well Guide (www.eatwellguide.org), a directory of fresh, local, and organic food in Canada and the U.S.

Beets were in the news last year when results of a survey revealed U.S. President Barack Obama avoids eating beets. Is it possible that President Obama just has not tried a good beet recipe? The President would do well to reconsider — beets are very nutrient dense, rich in folate, potassium, iron, vitamin C, and many antioxidants, boasting a wide range of health promoting and protecting benefits. Available year round, beets are a healthy, inexpensive, and colorful addition to any meal.

With their scruffy-looking hard exterior and copious amounts of leaves, beets can be intimidating to those who have not cooked with them, but actually they are quite easy to prepare. Choose beets with firm roots and deep color – they come in red, gold, and candy cane colours. Trim the green leaves immediately upon getting them home, but save them. Beet greens can be added raw to any green salad, and they’re especially good sautéed with garlic and olive oil.

Whole beets can be roasted at 425°F for 30 to 45 minutes (depending on size of beets) in a pan covered with foil. Do not peel beets – once cooked the outside skin will easily slip off in cool water. Finally, slice or chop beets and add them to a roasted root vegetable dish, a hearty soup, or a fresh salad such as the one below.

Fresh Beet and Apple Salad

Ingredients:

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 roasted or steamed beets, peeled
1 Fuji apple

Small handful walnuts

1. Make dressing by whisking honey, vinegar, and olive oil together. Salt and pepper optional.

2. Slice beets and apple into 1⁄4 inch thick pieces.

3. Toss beets, walnuts, and apple slices with dressing.