The highest quality,
organic farm fresh recommended
What you’ll need:
Ingredients and portions needed for 8 servings::
1 large onion, sliced into quarter rings,
2 leeks sliced
1 each red, orange, green peppers sliced
8 medium-sized beets, peeled and chunked
1 bulb fennel, chunked,
1 cup cilantro greens finely chopped
1 tablespoon water
¼ teaspoon pepper
2 teaspoons fresh finely chopped garlic
2 teaspoons fresh chopped ginger
1 tablespoon grapeseed oil
½ cup of Apple Cider Vinegar.
½ cup more of Apple Cider Vinegar.
6 cups any mix of greens
6 more cups any mix of greens
1 more cup of cilantro greens finely chopped
1 red onion, sliced into half rings
1 tablespoon of olive oil
fresh lemon juice
Prepare, wash, and preheat oven (375* F or 200 * C):
Chop as directed
onion,
leeks,
pepper,
beets,
1 cup cilantro greens
and
fennel
Put them all in a large
oven safe dish then mix them together with the
pepper,
garlic,
ginger,
½ cup of Apple Cider Vinegar,
and
grapeseed oil.
Layer this vegetable mix into
1 tablespoon water lined baking pan.
Cover mixture with 6 cups any mix of greens
Put in the preheated oven to 375°F / 190-200°C.
Pour the other apple cider vinegar over all.
(Greens make a lid/cover)
Bake this until the beets are softened,
about 45 to 50 minutes.
Remove from the oven and let it cool.
Completely cool!
Then place it in a glass container with a lid to refrigerate until serving.
While that dish is baking prepare
the bed of uncooked greens, cilantro, and onion
toss together 6 remaining cups
any mix of greens
1 cup cilantro greens finely chopped,
and the red onion.
When serving –
You van mix both cool salads together and then drizzle olive and leon dressing on top
or you can
Line each plate with this uncooked fresh greens,cilantro and onion mixture!
Then, spoon the cooled roasted beet mix
on each plate.
Drizzle a bit of olive oil
and fresh lemon juice on your plate.
Nutrition in this Salad:
Kale, finely chopped, and other greens can be served cooked and raw! Beet greens, chard (including red Swiss and rainbow chard), collard greens, dandelion greens, mustard greens, turnip greens, and spinach are all considered to be cooking greens.
In the uncooked greens portion of this salad,
I include Microgreens, romaine lettuce with the arugula, and mint. I may add avocados when in season!
Microgreens are considered baby plants, falling somewhere between a sprout and baby green.
That said, they shouldn’t be confused with sprouts, which do not have leaves.
Onions, Garlic, and Leeks
These pungent and flavorful vegetables are all members of the allium family, which are rich in a type of antioxidant called quercetin. Researchers are investigating quercetin’s potential ability to relieve inflammation in most diseases.
Alliums also contain a compound called diallyl disulphine, which may reduce the enzymes that damage cartilage.
Fennel
Beets
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
