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Gerson Approved Recipes

Red and Gold Beet Salad

Beet Chips:
3 medium red beets,
sliced very thin
3 medium golden beets, sliced very thin

Marinated Beets:
3 medium red beets, roasted*, peeled and cut into small dice
medium golden beets, roasted*, peeled and cut into small dice
3 Tbsp lemon juice
1 Tbsp maple syrup, or honey

Beet Almond “Chevre” Mousse
cup ground raw almonds (or almond flour)
2 Tbsp organic lemon juice
1/4 tsp sea salt (or to taste)
2-4 Tbsp filtered water
1 small garlic clove
1 small roasted red beet*

Salad:
1 large bunch of baby
arugula, spinach, or a mixture of your favorite greens
1 raw golden beet, peeled and cut into thin matchsticks
1 raw red beet, peeled and cut into thin matchsticks
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt and freshly ground pepper to taste
1/2 cup shelled pistachios

To make beet chips,
Place them on a tray in a dehydrater and dry them for about 8 hours or more
depending on the size of the beets.  When dry, coat with a light coating of
olive oil and sprinkle with sea salt.  Set aside.

To make marinade
Beets (dividing between 2 separate bowls), combine beets, lemon juice (1
1/2 Tbsp each bowl or about 1/2 a lemon) and honey (about 1/2 Tbsp each
bowl) and toss to combine.  Set aside.

To make beet chevre mousse,
combine all ingredients, except water in the food processor and process until
blended, then add a little water at a time until it is a chevre consistency (but
not too runny).  Place the mixture in a pastry bag, and set aside.

In a large bowl, combine greens and julienned beets and drizzle with olive oil and
lemon juice.  Sprinkle with sea salt and freshly ground pepper to taste.  Toss
to combine.

To plate, place a mound of the greens on each of 3 plates,
and sprinkle with pistachios.  Spoon a bit of the marinated beets onto each
plate, and pipe a fat line of the beet “chevre” onto each plate as well.  Place
a few of the beet chips onto each plate as well, and serve!

*To roast
beets, wrap them in foil  (I did separate foil for the gold and red beets to
preserve the color) and roast them at 475 degrees for about 1 hour or more until
tender when poked with a knife (depending on the size of the beets).  Remove
from oven, and let cool before peeling.

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