Energy-Boosting Beet Salad Is All Go-Power

Nordic Beet Salad

Today, beets are having their moment. Scandinavians, however, have been eating them for centuries. They also love their sea buckthorn berries, which aren’t as well known, made into pies or juice. You can find sea buckthorn juice online, or purchase sea buckthorn powder and mix it with water to create a juice, or simply substitute orange juice. If you have time, make the dressing and roast the beets the day before. Then toss the beets in the dressing and marinate them overnight.

Benefits
Beets and particularly beetroot-juice products may improve athletic performance and treat chronic disease. Beets are packed with very high concentrations of antioxidants, carotenoids, folate, fiber, iron, manganese, potassium, and vitamin C. They get their dark red color from betacyanin, which is known to kill cancer cells. The natural nitrates in the beets can help moderate blood pressure. Sea buckthorn berries contain 60 different antioxidants and almost 20 minerals, making them superfood superstars. Their pulp and kernel oil are rich in healthful fatty acids. Sea buckhorn provides protein-building amino acids, vitamins B1, B2, K, C, A, E, and folic acid.

Serves 6

Ingredients
8 fresh beets
2 Tbs. olive oil
6 cups fresh baby spinach or arugula

Dressing
½ cup sea buckthorn juice (or freshly squeezed orange juice)
1 shallot, chopped
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1 tsp. minced fresh thyme (or ¼ tsp. dried thyme)
1 tsp. orange zest
1 tsp. Himalayan salt
¼ tsp. freshly ground black pepper

Directions
1. Preheat the oven to 350 degrees F.
2. Scrub and peel the beets. Cut them into wedges, coat thoroughly with 1 Tbs. oil, and place on a baking sheet.
3. Bake for 40–50 minutes or until the beets are tender, turning occasionally.
4. Make the dressing: whisk together the sea buckthorn juice, shallot, remaining oil, balsamic vinegar, thyme, orange zest, salt, and pepper.
5. In a large bowl, drizzle the baby spinach or arugula with ¼ cup dressing; toss to coat.
6. Divide the salad among 6 salad plates.
7. Place the beets in the bowl that held the spinach or arugula and add the remaining dressing. Toss well.
8. To serve, arrange the dressed beets on top of the salad greens on the plates.

Gluten-Free
Vegan
Vegetarian