Spring Salad with Roasted Golden Beets

April 29, 2011 § Leave a comment

Think Spring & you’re bound to visualize the a gray world morphing into a green paradise. The spring is a time of lightness. After the winter, our bodies crave crisp greens, cleansing citrus, sweet strawberries, and lots of water. This salad, dressed with some peanut butter hummus, or just plain olive oil, is the quintessential spring salad. Asparagus, leeks, golden beets & some fresh Romaine.

Roasted Beets:

3 golden beets, tin foil & olive oil

Remove greens & tops from beets. Wash thoroughly, drizzle with olive oil & wrap in tin foil. Roast beets on 400 F for an hour until they can easily be pierced with a fork. Remove from foil & let cool. Once cool, cube 1 or 2 (depending on size) beets & set aside for the salad.

Spring Salad (serves 2)

2 heads of Romaine lettuce,  12-15 asparagus heads,  2 whole leeks, chopped,  2 golden beets, cubed, ghee*, olive oil, salt, pepper & hummus.

* Ghee, clarified butter, has a much higher smoke point than olive oil, and is better for sauteing. Olive oil works too, but on medium/high heat it tends burn & lose its nutrients quickly. Don’t let Ghee scare you, used in moderation it won’t hurt you. One study even shows it may decrease LDL cholesterol.

Chop leeks into 1/4 inch pieces. In a sieve, rinse the leek pieces until no dirt remains. Saute chopped leeks with ghee, salt & pepper. Leeks don’t have a high water content & will burn quickly so make sure to be generous with the ghee & keep the heat on medium while stirring. Once softened, remove from pan & let cool.

Wash Romaine & chop into 1/2 inch pieces. Toss in a bowl with olive oil, salt & pepper. Add chopped asparagus, cubed beets & leeks. Top with a dollop of Peanut Butter Hummus.

This salad is great with some pearled barely thrown in it. The barley adds extra sustenance & a satisfying chewy texture, perfect for a quick dinner.



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