Beet Salad with Walnuts and Watercress

Gluten free, dairy free, vegetarian, Paleo

Serves 4 to 6

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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

  1. Place cubed beets into a steamer basket.  Steam for 15 to 20 minutes or until tender.  Place in bowl to cool.
  2. Place watercress into steamer basket and steam for about 5 minutes.  Place in bowl with beets
  3. 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.
  4. 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