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

The rich medley of textures and flavors blend beautifully, adding interest and delight to the ground turkey. Healing herbs and spices enhance turkey’s natural gifts. Turkey is rich in vitamins B3 and B6, as well as the protein, selenium and phosphorus. Turkey provides a fair amount of Omega-3 and works to lower the Omega-6: Omega-3 ratio. Turkey is associated with a decreased risk for pancreatic cancer, and aids in stabilizing insulin level.
 
Prep

• ½ cup shallots
• 3 cloves garlic
• 2 teaspoons fresh thyme
• 1 tablespoon fresh basil
• 3 leaves chard
• 1 lemon
• 1 tablespoon mint leaves
• 1 tablespoon chives
• 1 bunch green onions
• 1 cucumber

 
Blend in a food processor, or use a knife to finely chop shallots, garlic, thyme, basil and chard. Set aside.
 
Juice enough lemon for 1 teaspoon and zest enough lemon for ½ teaspoon. Chop mint leaves, chives and green onions. Seed and dice cucumber.
 
Sauce

• 1 cup plain Greek yogurt
• ½ teaspoon Himalayan salt

 
Toss yogurt and salt with cucumber, mint leaves, chives and green onions. Mix well and set aside.
 
Patties

• ½ teaspoon turmeric
• ½ teaspoon pepper
• ½ teaspoon Himalayan salt
• 1 pound ground turkey meat
• 1 tablespoon hemp hearts
• 2 tablespoons coconut oil

 
Mix lemon zest, turmeric, pepper and salt with chard mixture. Fold in turkey and mix well. Form patties and roll edges in hemp hearts. Refrigerate patties for one hour.
 
Fry patties in oil over medium heat, about 8 minutes per side.
 
Serve
2 cups mixed greens
 
Serve patties over a bed of greens, drizzled with sauce.
 
Preparation: 30 minutes active, plus 1 hour to set
Serves: 4