Winter beet salad
Winter beet salad is a dish typically made with roasted or raw beets, mixed with various ingredients such as greens, nuts, and a dressing. It is often associated with winter as beets are in season during this time. Some popular variations include adding goat cheese, orange segments, and arugula to the salad.
Beetroot contains nitric oxide, which dilates blood vessels allowing a rich supply of oxygenated, nutrient-rich blood to flow to the uterus. Therefore its intake starting on embryo transfer day may improve embryo implantation into the uterus. Beetroot in pregnancy is ideal, but consume in moderation.
Ingredients
3 beets peeled & quartered
¼ cup walnuts chopped
1 apple cored & sliced
1 tablespoon lemon juice
3 tablespoon olive oil extra virgin
1 tbsp apple cider vinegar
3 tablespoon parsley chopped
¼ teaspoon salt
Your choice of green salad blend
Pomegranate and walnut to garnish
Preheat oven to 400°
Lightly oil a piece of foil large enough to loosely wrap quartered beets.
Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
Put foil-wrapped beets on a baking sheet in the centre of the oven and roast 30-45 minutes until tender.
In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
When beets are cool, slice the quarters into thinner wedges.
Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
Serve immediately, or refrigerate and serve chilled
