It’s time to start utilizing one of the season’s most nutrient dense foods. This simple salad combines the sweetness of beets and husk cherries or tomatoes with the nutty sharpness of the walnut dressing. This recipe is great for post-cleanse, especially Clean fans who are pregnant. The full Clean Program isn’t recommended during pregnancy or nursing, but the beneficial vitamin B and iron provided by this salad are approved and not to be missed.
Prep Time: 20 minutes
For the Vinaigrette:
½ cup walnuts
¼ cup sherry vinegar
1 tablespoon minced shallot
¼ cup + 2 tablespoons olive oil
pinch of sea salt
For the Salad:
1 pound red beets, peeled, top removed
1 tablespoon fennel seeds
½ cup husk cherries or cherry tomatoes
2-3 tablespoons thinly sliced scallions
Preheat the oven to 350°F. Toast the walnuts for 7-8 minutes until golden brown. Remove from the oven, allow to cool, then chop fine.
Once cooled, place in a bowl and whisk in the vinegar, shallot, olive oil, and sea salt.
Peel, remove the top, then thinly slice the beets using a mandoline, peeler, or a sharp knife. Place the slices in a large bowl then add in the fennel seeds, husk cherries, and scallions.
Pour enough dressing over the top of the beets to coat well. Serve as a side dish or with roasted fish or chicken.
Recipe by Frank Giglio
Photography by Lynn Karlin