My obsession with food comes in phases. Last year, it was mentaiko, followed by obsessive use of truffle oil. This summer, I'm aiming towards something a lot more healthy, beets! I love eating beets in restaurants and never tried it at home. The sweet taste resembles corn and I just can't seem to get enough of it! Finally, I brought home 5 beets and cooked them all at once. After eating too much junk food in the past while, it's probably a good idea to be eating a tub of beet salad tonight. Here is a simple beet salad recipe I concocted. It's really refreshing, low in calories yet filling and also high in nutrients as well.
3 medium beets
1/2 cup of grated daikon
2 cups spinach
optional sunflower seeds or chopped nuts whichever kind you preferred
1 tbsp. extra virgin olive oil
2 tbsp. raspberry vinaigrette
a pinch of hibiscus sea salt (or just regular salt)
1/2 tsp. of honey
a pinch of mixed Italian seasoning herbs
Wrap beets in foil and bake at 350 c for 1.5-2 hours until tender and cooked thoroughly. Raw beets taste like raw potatoes blahhh..! Let cool and peel off the skin. Julienne beets and combine with spinach and grated daikon in a salad bowl.
In a smaller bowl combine olive oil, raspberry vinegar, sea salt, honey and mixed seasoning herbs together and mix well. Drizzle as you need and toss! Serve in a nice bowl.