BEETROOT. WALNUT. DILL.

I love beetroot. Its one of those vegetables that when prepared properly, is somewhat sultry & indulgent. Beetroot has many  preventative & healing properties, especially raw. They are very high in phytonutrients, which gives them their brilliant color & loads of antioxidants. Beetroot is also anti-inflamatory & great at detoxifying the body. There are two reasons smaller beets are best. The smaller the beetroot the better their flavor & second, the less time it takes to cook. To preserve as much of their health properties when cooking them, a shorter cooking time is best. Roasting beetroot intensifies their sweetness, creating a lovely contrast to its strong earthy note. 

   

Beetroot is a cool-weather crop, its best early summer and in the autumn. Also try juicing them & grated raw on a salad. You should introduce raw beetroot slowly to your diet, it is a powerful detoxifier & will stir toxins up before eliminating them. So you may experience a low before the high of eliminating unwanted toxins from your body.

you'll need..
12 small beetroot, beet greens removed*

2 handfuls of walnuts

1 orange, juiced

splash of unpasteurized apple cider vinegar

glug of extra virgin olive oil

handful of dill, chopped

few pinches of Real salt & cracks of pepper

to do..

Roast beetroot(leaving skins on)in a roasting pan at 400 F 

until tender, about 30 minutes. Longer if beets are larger.

Allow to cool, then remove skins by rubbing the skin with a paper towel. Top & tail beetroot then cut into wedges.

To toast walnuts, place on baking sheet in oven at 350 F, until aromatic & toasty. Allow to cool, then roughly chop walnuts.

Combine all ingredients, lastly savor.

* Beet greens can be reserved & used in place of any other dark leafy green; kale, collards, spinach or mustard greens. They are also great juiced with other fruits and vegetables.