Beet Salad with Walnuts and Watercress
Gluten free, dairy free, vegetarian, Paleo
Serves 4 to 6
Ingredients
- 3 to 4 beets peeled and cut into small chunks
- 1 bunch watercress chopped (can substitute kale or spinach)
- 1 c. raw walnuts
- 3 T. EVOO
- 2 T. balsamic vinegar
- 1 T. local honey
- 2 T. chopped basil
- ¼ t. sea salt
Directions
- Place cubed beets into a steamer basket. Steam for 15 to 20 minutes or until tender. Place in bowl to cool.
- Place watercress into steamer basket and steam for about 5 minutes. Place in bowl with beets
- Place walnuts into a small glass dish and roast in over at 350 for 10 minutes. Don’t let them burn. Place into same bowl.
- In small bowl whisk the EVOO through sea salt together. Top w/ground pepper if desired.
Karen Brennan of Tru Foods Nutrition Services, LLC believes in addressing root causes through diet, lifestyle and supplements. To learn more, visit her website at www.trufoodsnutrition.com
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