This salad is specifically designed with Sarah in mind who put in a request. Also watch for some whimsical and easy salad dressings in the near future too! When thinking of nutrition there are just a few major things I like to keep in mind; pH balance, minerals that are essential for proper functioning of the body, and inflammation. This salad addresses pH balance. Since our bodies generally have a tendency to turn acidic it is necessary that we eat foods that cause our bodies to move towards being pH balanced such as beets. We need to avoid foods that cause acid to build-up such as meat, poultry and dairy products. Diseases tend to form and grow in an acidic environment and are foiled by a body in perfect pH balance or even very slightly alkaline. Beets are known for being very alkaline, thus helping a body move towards perfect pH balance.
Beets can help the liver function and protects the liver and bile ducts. Because beets are a good source of folate they help avoid birth defects in the development of an unborn child’s spinal column. Beets are good for preventing leukemia, colon, stomach and lung cancers as well as warding off many other diseases including asthma, high blood pressure, cataracts and macular degeneration and they are also used to help in the production of human sex hormones. The combination of beets with carrots is excellent for healing gout, kidney and gall bladder problems. Beets are highly alkaline which makes them perfect for the treatment of acidosis and for anyone who needs to get their pH balanced.
ROASTED BEET SALAD
1 bunch beets, greens removed, and scrubbed
1 container (5 oz.) arugula
1 container (5 oz.) spring greens
1 cucumber, washed, seeded and diced
2 large carrots, peeled and finely diced
2 salad tomatoes, halved and sliced
2 T hemp seeds
Prepare beets by wrapping in parchment paper and then in foil. Place in a 350°F. oven for 45 minutes. Remove from oven, cool and slip the peels off. Cut into shoestring slices. Toss the beets together with the rest of the ingredients. Add the tender beet greens to the salad. Serve extra-virgin olive oil and champagne vinegar along side the salad.
©Janice Moreland http://thekitchentwist.com/