Beets are packed with nutrients that support gallbladder and liver function! Beets help support a healthy bile flow, which is necessary for your body to process fats. They’re loaded with iron, vitamin c, manganese and potassium, to name a few! I love the versatility of them as well. They are delicious hot, cold and even raw. The tops of beets are edible and packed with vitamin A, iron and calcium. This recipe is a great salad or side dish. You can let the beets marinate for several days to let the flavors combine even more!
6-8 medium sized beets, washed, skin on
½ cup pomegranate seeds
½ thinly sliced medium sized red onion
1 container Kitehill Chive Almond Spread (this is an almond spread, not dairy!)
¼ c raw pumpkin seeds
3/4 c red wine vinegar
1.5 cup extra virgin olive oil OR Avocado Oil
1 tsp crushed red pepper flakes
1 Tbsp chopped capers
2 Tbsp honey or sorghum
4 Tbsp freshly chopped herbs (chives, thyme, parsley, dill, oregano)
2 Tbsp minced or sliced garlic
1-2 tsp salt
½ tsp pepper
Optional: hemp seeds, micro greens
- Cut the greens and the root off the beets. Lay beets on a sheet tray with a drizzle of oil, salt and pepper.
- Bake at 400 for about 30 minutes until beets are tender when poked all the way through with a knife.
- Remove and wait until they have cooled enough that you can hold them. Beet skin is easier to peel when they are still warm!
- Using a kitchen towel that you don’t mind getting dirty, hold the beet inside the towel and rub the outside of the beet to peel the skin off. The towel gives you a better grip of the skin. You can also use a pairing knife and carefully peel the skin off as well.
- Quarter the beets and put in a bowl. Add to it the oil, vinegar, sliced red onion, capers, red pepper flakes, honey, fresh herbs, garlic, salt and pepper. Stir to combine completely. Beets taste best when they are properly salted, so make sure to try one to see if they are seasoned well!
- Place beet marinade in a container and let marinate for at least 3 hours
- Once beets have marinated, serve in a bowl and top with the pumpkin seeds, pomegranates and several dollops of the kitehill almond spread. It’s okay to have some of the marinating juices and onions in the bowl as well. I like to garnish mine with some micro greens and hemp seeds for an extra serving of nutrients!