Posted by Sara on Dec - 7 - 2013 under Salads
Ingredients

You can adjust ingredient quantities to your taste
3 medium sized beets
2 Tablespoons oil of your choice
(olive, sunflower or rice bran)
1 clove minced garlic
1/2 cup coarsely chopped walnuts
3/4 cup raisins or chopped prunes
1/3 cup mayonnaise
Salt and pepper to taste
Minced dill for garnish
Cooking time: 1 hour + 15 minutes Serving: 4-6 people

The Beet: a crimson masterpiece that is chock full of seriously healthy nutrients and anti-inflammatory properties. Russian centenarians have long cited the beet as the reason for their longevity and there is evidence in recent studies that consumption of beets lessens many types of tumor cell growth. Hmm..maybe it’s time to incorporate more of this super food into your diet!

DIRECTIONS

Preheat oven to 425 degrees F. Cut beets in half and place in oven safe pan. Drizzle with oil and roast uncovered for 45 minutes or until tender when pierced with a knife. Allow to cool completely. This step can be done ahead of time. Remove skin and grate the beets into a colander and squeeze out as much juice as possible. Place in medium sized bowl combine with the remaining ingredients. Refrigerate for at least two hours before serving. Garnish with minced dill.

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