2 days ago
Good morning friends and happy Sunday! It’s @feedmedearly here on my final hosting day. Up on stories you’ll see me cooking some indulgent holiday brisket and duck confit. Here’s a lighter dish for you: marinated beet salad with horseradish vinaigrette. *
I just got my hands on a copy of “Real Food Heals” by @seamusmullen and wanted to showcase one of the recipes (adapted based on ingredients that I had on hand). Seamus and I first connected over our shared journey with food, mine to heal from stage IV cancer, and Seamus with his recovery from Rheumatoid Arthritis. I’m here today in large part because of the power of conventionally-based immunotherapy....but also because I combined a holistic approach that includes a focus on healthy foods. Real food does heal. *
This salad comes together with very little active time. Simply wrap the root veg in foil with a few aromatics and roast. Add some greens, some herbs, a spicy bright horseradish vinaigrette, top with a scattering of sunflower seeds. Although there are a few substitutions based on Seamus's original recipe, you can start with any cookbook as a foundation for ideas and inspiration, and then tweak to work within Whole30 guidelines. *
1 Chioggia beet, peeled and cut into paper thin slices on a mandoline
Roasted marinated root vegetables (rub each vegetable with olive oil, thyme, grated garlic, salt + pepper and a dash of white wine vinegar and wrap in foil + roast in an oven at 400 deg. for an hour; peel skins when cooled.) (I used a mix of beets, turnips & watermelon radishes). 1 cup mixed salad greens (I used baby red mustard greens)
1 cup pea shoots (or other microgreens)
½ cup hulled unsalted sunflower seeds
Horseradish vinaigrette (whisk 2 tablespoons prepared horseradish (or fresh!), 1 tbsp. #whole30compliant mustard, ½ clove of garlic, finely grated, 3 tbsp. white wine vinegar, 4 tablespoons olive oil, 2 tablespoons cashew cream, s&p)
1 tbsp lemon zest
Fresh herbs (I used thyme, chervil and red leaf sorrel) *
Combine the beets, sprouts, sunfl. seeds in a bowl and season with s&p.
Drizzle on vinaigrette, toss, finish w/ lemon + herbs + salt.