Apple Beet Salad Stacks
Autumn is one of my favorite times of year because a huge variety of produce is in season. I’m happy to report that the veggies in this salad were grown locally. I’d say they weren’t harmed in the making of this salad, but I’d be lying. They were all gobbled up (with love and appreciation, of course!).
If you’re looking for a new and delightful way to enjoy fruits and veggies, I highly recommend engaging your creative streak and stacking your veggies to towering heights. It’s important to tickle all the senses while preparing and eating one’s food, so may you build glorious vegetable stacks. (Sorry, Mom…I guess I’m telling people to play with their food.)
What other stackables can you imagine? Squash? Peppers? Eggplant skyscrapers? Other potential items to crumble over the top: bacon…maybe I’ll just leave it at that. (Apologies, vegans…a little chopped avocado would be delicious too…) Bon appétit!
Salad: (Serves 2)
Large handful or two of local, organic mixed greens
1 large apple, sliced thinly (honeycrisps are my personal favorite: sweet, tart, and crisp!)
2-3 medium sized beets, boiled or roasted until soft
Balsamic glaze for drizzling
*Optional toasted walnuts or pecans
*Optional blue cheese crumbles
1 tablespoon extra virgin olive oil
squeeze of 1/2 a lemon
1/2 teaspoon local honey
hefty pinch of salt
1-2 drops doTERRA lemon essential oil
Mix dressing ingredients and set aside.
Skin and slice the beets to match the width of your apple slices.
Toss the greens in the dressing in a mixing bowl.
Plate the greens.
Atop the greens, stack slices of the beets and apples, until you’ve reached your desired level of stacked-ness (new word?)
Sprinkle with nuts and cheese and drizzle with balsamic glaze.
Serve and enjoy!
Apples: My, what balanced phytonutrients you have, oh beloved apple. Apples contain a wide array of polyphenols which help regulate our blood sugar. They’re also a great source of Vitamin C and other antioxidants, and fiber. See here for more health benefits and nutritional information.
Beet: A great source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. They are also an excellent source of folate, which is a crucial nutrient especially for those who are (or are looking to get) pregnant. They are also very high in manganese and fiber. These root veggies contain nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. See here for more health benefits and nutritional information (raw) (cooked).
Lemon Essential Oil: Lemon oil has many properties including anticancer, antidepressant, antifungal, antiviral, antiseptic, and antioxidant. It is refreshing and invigorating, had can be used to help lower blood pressure, improve memory, ease sore throats and anxiety, help dissolve cellulite, boost energy, calm digestive problems, cleanse the lymphatic system, and promote a sense of well-being. See here to learn more about doTERRA essential oils.
Mixed Greens: Salad greens abound with vitamins A and C, beta-carotene, calcium, folate, fiber, and other phytonutrients. Make sure to rinse them thoroughly before eating. See here for more health benefits and safe handling instructions and nutritional information.
*NOTE: Not all essential oils are created equal. I only use doTERRA because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTERRA Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!
Click here to learn more about doTERRA Essential Oils.