Every Spring, I tend to focus on cleansing my liver and "cleaning" out my system. The liver is one of our most important organs. One of its hundreds of jobs is to filter toxins from the body. When the liver becomes overloaded, it becomes less able to keep the body free from these toxins and we end up absorbing, reabsorbing, and essentially having toxins circulating in our blood throughout out entire body. Over time, this has a negative impact on our health. Luckily, our bodies are self-healing and with a little support and encouragement, the liver knows exactly how to detox itself. If you love beets like I do, you'll be happy to hear that beets are one of the greatest foods to help with detoxifying the liver.
Warm Beet Salad
- 6 cups arugula
- 1/2 cup candied walnuts (recipe below)
- ¼ red onion, sliced
- 2-3 beets, scrubbed and chopped
- 1 ounce goat cheese
- 5 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar
- 4 tablespoons hemp seeds
- Salt and pepper
Preheat oven to 350.
Toss chopped beets with 2 tablespoons olive oil (or enough to evenly coat the beets) and salt and pepper. Spread evenly on baking sheet and bake for 20 minutes, or until tender. Remove from oven and allow to cool slightly.
Divide arugula evenly onto two plates. Top equally with sliced red onion, roasted beets, goat cheese, hemp seeds, and candied walnuts.
Top with remaining olive oil and balsamic vinegar, to taste.
- ½ cup walnuts
- 1 tablespoon coconut oil
- ½ tablespoon maple syrup
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Place walnuts in a skillet over medium heat. Allow walnuts to become warm. Add coconut oil, maple syrup, cinnamon, and cayenne pepper. Stir until walnuts are evenly coated. Continue to stir as walnuts become lightly toasted.
Makes enough for 2 salads.