We Got the Beet! (Salad)

“See the kids just getting out of school
They can’t wait to hang out and be cool
Hang around ’til quarter after twelve
That’s when they eat beet salad!”

Okay, I admit it, I may have altered that last line just a bit.

It’s time for one of my favorite, most gorgeous salads – Beet with Ginger Dressing! Trust me, even if you’re not a big beet fan this salad will change your mind.

Enjoying a great meal starts in the kitchen, and cooking with love is the key.

So, to encourage your good mood, I’ve included some music for your dancing  and cooking pleasure at the bottom of the page.

(WARNING: I am not responsible for your sudden impulse to go get a perm!)

 

Beet Salad with Ginger Dressing

(Did you know that beets detoxify your liver, are packed with nutrients, and double as a blush or lipstick?)

Ingredients

Salad:
2 small beets, scrubbed & trimmed

6 cups spinach, 1 bunch dino kale OR mixed green salad

2 medium oranges, peeled & sectioned

Dressing:
2 tsp maple syrup

2 TBS lime juice

Paprika, to taste

Chili powder, to taste

Instructions
1. Whisk ingredients for dressing together in a bowl.

2. Preheat oven to 400. Seal each beet in foil & roast until fork tender. This make take 40-80 minutes, depending on the size of the beets. Let the beets cool, unwrap & peel under running water. Cut into bite-size wedges.

3. Arrange spinach (or choice lettuce) on a platter and top with beets & oranges.

4. Drizzle your salad dressing over top.

5. Serve and Enjoy!

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