Pur­ple foods

ARE PACKED WITH AN­TIOX­I­DANTS THAT HELP FIGHT IN­FLAM­MA­TION AND BOOST YOUR IM­MUNE SYS­TEM

Vegetarian Today - - Table For Two -

Beet & Blue­berry Salad with wal­nuts and mint

Beets con­tain a unique com­pound called be­taine, an anti-in­flam­ma­tory-fight­ing nu­tri­ent that helps pro­tect cells, pro­teins, and en­zymes from en­vi­ron­men­tal stress. Makes 8 serv­ings (8 cups) To­tal time: 30 min­utes + roast­ing

FOR THE BEETS, TIGHTLY WRAP:

3 large beets (2 lb.)

FOR THE VI­NAI­GRETTE, WHISK:

1/3 cup fresh lemon juice 2 Tbsp. each honey and ex­tra-vir­gin olive oil 1 Tbsp. grated fresh gin­ger 2 tsp. Di­jon mus­tard Salt and black pep­per to taste

FOR THE SALAD, COM­BINE:

4 cups fresh blueberries 1 cup chopped wal­nuts, toasted 1/2 cup chopped fresh mint Crum­bled goat cheese (op­tional) Pre­heat oven to 400°.

For the beets, tightly wrap beets in heavy-duty foil, place on a bak­ing sheet, and roast un­til fork-ten­der, about 3 hours. When cool enough to han­dle, re­move and dis­card skin from beets, then dice.

For the vi­nai­grette, whisk to­gether lemon juice, honey, oil, gin­ger, and Di­jon; sea­son with salt and pep­per.

For the salad, com­bine beets with blueberries, wal­nuts, and mint. Toss salad with vi­nai­grette and gar­nish with cheese. Per serv­ing: 264 cal; 15g to­tal fat (3g sat); 7mg chol; 173mg sodium; 29g carb; 6g fiber; 7g pro­tein

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