Try a mix of golden and red beets for even more vibrant color. Using both the roots and the greens, this salad makes full use of the many benefits of the mighty, yet humble, beet. In fact, the greens are the most nutrient-rich part of the beet. Beet greens are a member of the revered group known as dark green leafy vegetables; they provide even more magnesium, and a better calcium: magnesium ratio than other members of the group. Beet greens are also particularly high in vitamins K, A and C, as well as iron.

Prep

• 4 medium size beets
• Extra virgin olive oil
• ¼ cup shallots
• 4 garlic cloves
• 2 tablespoons mint
• 2 tablespoons cilantro

Remove greens from beets and set aside. Drizzle whole beets with extra virgin olive oil and roast in a foil packet at 350° until tender, 25 minutes to an hour, depending on the size of the beets. If there is any oil left over in the packet, save for the dressing. Let cool enough to handle, peel and chop into bite-sized pieces or slices.
While beets are baking, prepare the remainder of the ingredients. Peel and dice shallots. Peel and finely chop garlic. Chop mint, cilantro and beet greens.
 
Marinade

• 1½ tablespoons sherry vinegar
• 1 teaspoon Blackstrap molasses
• 2 tablespoons extra virgin olive oil

Stir together the vinegar, molasses, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.
 
Salad

• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds

Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat, add shallots and ½ the garlic. Sauté for a few minutes until onion is translucent. Add mustard seeds, stirring frequently. When the mustard seeds begin to pop, add the cumin seeds. Add in beet greens and sauté for a few more minutes, stirring frequently.
 
Dressing

• ½ cup plain goat yogurt
• ¼ teaspoon Himalayan Salt
• ¼ teaspoon freshly ground pepper

Mash the remainder of the garlic and salt. Stir into the yogurt. Add pepper. Drain the beets, saving some of the marinade to stir into the yogurt. Add beets to dressing and toss gently to coat.
 
Serve

• 2 tablespoons pine nuts

Make a bed of beet greens on the plates. Place the beets in the center of the greens and top with pine nuts, mint and cilantro.

Preparation: 20 minutes active, 3 – 4 hours for baking and marinating
Serves: 4

This salad is sweet and tangy, providing a wealth of taste sensations as well as an abundance of vitamins, minerals, fiber and protein. You might be surprised to see maple syrup included here, but don’t be, this natural sweetener is a powerful antioxidant, providing B vitamins, and minerals such as zinc and potassium. Black-eyed peas are a good source of soluble fiber, potassium, folate, manganese and beta-carotene.
 
Prep

• ½ cup cashews
• 1 cup dried black-eyed peas

 
Chop cashews and toast in a dry skillet over medium-high heat, stirring frequently. Remove from heat and set aside.
 
If using dried black-eyed peas, cook according to package directions to make two cups cooked beans. Drain, rinse and set aside to cool. Substitute drained and rinsed canned beans, if you prefer.
 
Dressing

• 1 large garlic clove
• ½ inch ginger
• ½ cup extra virgin olive oil
• juice of 2 limes
• 1 teaspoon turmeric
• 1 tablespoon maple syrup
• 1 teaspoon ground cumin
• ½ teaspoon Himalayan salt
• ⅛ teaspoon cayenne pepper

Mince garlic and grate ginger. Whisk together, along with olive oil, lime juice, turmeric, maple syrup, cumin, salt, and cayenne pepper. Set aside.
 
Salad

• ½ cup dried dates
• 4-6 carrots
• 1 bunch kale
• ⅓ cup fresh cilantro
• 1 avocado
• ½ cup goat feta or parmesan cheese

 
Chop dates into small pieces, being mindful of the pits. Shred enough carrots to make 1½ cups. Chop kale, including stems. Chop cilantro. Peel and dice avocado.
 
In a medium bowl, combine the carrots, black-eyed peas, dried dates, cashews, kale and cilantro. Mix in dressing and gently toss until everything is evenly coated. Toss in avocado and cheese. Serve immediately or cover and refrigerate until ready to serve.
 
Preparation: 45 minutes
Serves: 4