Beet and Fennel Salad
Beet and Fennel Salad

Organic Beet & Fennel Salad with Almond Ricotta

myWholeLifeBy myWholeLife Team  , ,   , ,

February 20, 2016

Beets, frequently consumed either pickled or in borscht, the traditional Russian soup. These colorful root vegetables contain powerful nutrient compounds and are a good source of folate, also called vitamin B-9. Folate plays an important role in optimal emotional and mental health. Fennel is known to reduce inflammation with it's very important nutrient called Choline, which helps with sleep, muscle movement, learning and memory. Fennel is also a great digestive aid.

  • Yields: 6 - 8 Servings

Ingredients

4 medium-size organic golden beets

4 medium-size organic red beets

1 head organic fennel, sliced thin

1 blood orange, zested and juiced

1 lemon, zested and juiced

¼ cup balsamic vinegar

⅓ cup maple syrup

½ cup grape seed oil or olive oil

2 tbsp parsley

Salt to taste

Pepper to taste

Garnish

Arugula, handful

¼ cup walnuts toasted

¼ cup of almond ricotta, recipe follows

Almond Ricotta

1 cup of soaked skinless almonds (sliced or slivered)

¾ cup of hot water

2 small cloves of garlic

1 green onion sliced

1 tbsp of olive oil

1 tsp nutritional yeast

½ tsp salt

¼ tsp pepper

Directions

Prepare Beets

1Cook the whole beets in boiling salted water until tender (pierced easily with a fork or knife)

2Once the beets are cooked place the beets into a stainless steel bowl and cover the bowl with plastic wrap (helps to peel the beets).

3Once the beets are cooled enough to handle, peel the skin off of the beets and dice into large cubes.

4In a bowl, add beets and fennel to marinate with the citrus juice and zest, balsamic vinegar, maple syrup, olive oil and salt and pepper for 2 to 3 hours. (toss once for twice)

Almond Ricotta

1Soak the almonds in the hot water for 30 minutes.

2Blend almonds with the water and remaining ingredients in a food processor or high speed blender until it is smooth.

3Add mixture into a nut strainer bag or cheesecloth to squeeze out most of the water. Leave a bit of water for moisture and that your mixture resembles ricotta texture.

Serving Salad

1Place a bed of arugula on a plate top with the beet and fennel salad and garnish with walnuts and almond ricotta.

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