Healing Meal: Special Beet Salad

By: Elna Botes van Schalkwyk

Special Beet Salad
8 small beets
7 ml organic extra virgin olive oil
10 ml raw, organic honey
1,25 ml Himalayan Salt
75 ml shelled walnuts
75 ml black olives
6 oz baby spinach leaves
Mock mayo or mock cream cheese (optional)
Peeled baby tomatoes (optional)

45 ml nut oil
30 ml grapeseed oil
20 ml organic lemon juice
Himalayan salt
Cumin seeds (optional)

  • Cut stem off about ½ inch from the top of the beet and wash well, but leave skin on to lock in flavour.
  • Coat beets in a small amount of olive oil and honey and place in a shallow baking pan. Put into the oven at 350ºF/ 180ºC. Every 15 minutes give them a stir to coat while roasting for 45 minutes.
  • To check if they are done, insert the tip of a sharp knife into the beet. Remove while still a little crisp in the center. Peel off the skin or if they were organically grown, leave the skin on for maximum nutrition. Quarter each beet and set aside.
  • To make the dressing, whisk together the oils until well blended. Slowly whisk in the lemon juice, add a pinch of Himalayan salt and taste for seasoning. Adjust if necessary.
  • Divide the baby spinach between 2 or three salad plates. Mound a serving of beets in the center of each plate and scatter the olives and walnuts on top. You can also add a splash of mock mayo or mock cream cheese if you want to. Whisk the dressing a final time and drizzle about 2 tablespoons over each salad. Top with cumin seeds.
  • Enjoy!