Beets are a staple in our garden and in our diets. Adding them to salads is a great way to enjoy there earthy flavor, and they bring some sweetness into the mix.
Onions are also great in salads, but truthfully they can be a little strong and may take over the flavors. A great way to make onions taste SUPER sweet and good in a salad is to dehydrate them. (Easy recipe below)
This time of year we use greens such as lettuce, spinach, arugula, chard, bok choy, kale, or collard greens from our garden. If we are buying greens we ALWAYS buy organic, and preferably from a locally grown place. Living in the PNW affords us access to amazing produce year round. Farmer’s Markets are a great place to get fresh organic produce, or look for greens in the store that are organic, and/or are a deep rich green.
In our house, measuring for salads is pretty rare. Depending on how many servings we want, filling up a bowl or plate with greens, and then adding the other ingredients on top, is the best way to determine how much, or little, of one ingredient one prefers. Ryan might like more meat, Hillary more beets, so it’s tailored to the consumer! Salads are also easy for lunches, and provide a great meal with a quick prep!
Ingredients: (no measurements because really it’s about what YOU want and just tossing them together!)
- Mixed lettuces, chard, kale, bok choy
- Baby spinach
- Carrots and cucumbers, julienned
- Soaked raw almonds, chopped and then slightly roasted with sea salt.
- Roasted beets, chopped
- Dehydrated sweet onions – Using your Excalibur dehydrator slice sweet Vidalia onions and dehydrate until crunchy. Adding these to your salads adds a crunchy sweetness like no other!
Here is how we roast our fresh beets:
- Wash and peel beets.
- Chop and place in baking dish with cover. Add about 1/4 inch water and 2-3 tbsp of olive oil.
- Cook at 365 degrees for 30-40 minutes, or until beets are soft.
- Cool and add to salad.
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp maple syrup
- pinch salt, dried basil, and dried oregano.
Put in sealed shaker jar, or small mason jar, shake and serve about 2 tbsp per serving of salad. This is a delicious summer salad full of nutrients…Enjoy!