Roasted Red Beet and Walnut Salad with Rosemary
Nourishes Blood, circulates Blood, resolves stasis, strengthens the liver and kidneys
Ondersteunt bij:
Supports chronic stabbing pain, menstrual disorders with clots, dark circles under eyes, dry hair and nails, varicose veins, purplish-red tongue with stasis spots, dizziness, dull complexion
Ingrediënten
- 4 medium red beets (scrubbed, unpeeled)
- 100g walnuts (roasted)
- 2 tbsp fresh rosemary (finely chopped)
- 1 tbsp black peppercorns (freshly ground)
- 2 tbsp apple cider vinegar
- 3 tbsp cold-pressed olive oil
- 1 tbsp maple syrup (optional)
- 1 clove garlic (minced)
- Optional: 50g goat cheese or feta (for warmth)
- Optional: fresh parsley (for garnish)
Bereiding
- Preheat oven to 200°C. Wrap each beet individually in aluminum foil.
- Place beets on a baking sheet and roast for 45-60 minutes until tender (fork slides in easily).
- Let beets cool until handleable. Remove skins (they slip off easily). Slice thinly or into wedges.
- Roast walnuts for 5 minutes in a dry pan until fragrant. Let cool and roughly break.
- In a bowl, whisk together: olive oil, apple cider vinegar, maple syrup, garlic, rosemary and black pepper.
- Gently toss warm beets with the dressing.
- Sprinkle with roasted walnuts and optional cheese.
- Garnish with fresh parsley. Serve at room temperature.
Gebruiksadvies
Eat as a light meal or side dish, 2-3 times per week. Serve at room temperature. Preferably eat at midday for optimal absorption of blood-nourishing properties.
Contra-indicaties
Not for use with acute bleeding, kidney stones (oxalates in beets), iron overload (hemochromatosis), or severe spleen-qi deficiency with diarrhea. Caution with diabetes (sugar in beets).