There is something so magical about the spring, all the beautiful new produce, the delicate, fresh and new little baby stuff especially makes me happy. It’s like seeing those adorable fuzzy little ducklings at the park following around their mama duck. They just suddenly appear out of nowhere and break your heart with sweetness. But, I also love that we still have the remnants of the long winter season, the hearty, long-lasting, robust foods of the colder time. Squash, the bright and fresh citrus, all the root veggies. Even though we are well into Spring at this point, the swing-season status of Spring lasts the longest of all, which I really adore. The crossover of produce makes for some of my favorite dishes.

We’ve been getting tons of beets in our weekly CSA boxes (community supported agriculture) from the farm and besides beet kvass, I have mostly been roasting them, as it’s my favorite way to enjoy the flavor of beets. The roasting actually brings out a subtle sweetness and takes down some of the earthiness for those that aren’t big fans of it. Plus roasting makes peeling beets a breeze, the skin literally slips right off. Beets are, in my opinion, a very underrated superfood, offering liver support by thinning bile to decongest a congested liver or biliary stasis or insufficiency. They also contain high levels of folate and manganese which support gallbladder function. Underground vegetables like potatoes, beets, carrots, etc – they also contain silica – important for collagen formation and for connective tissue’s elasticity and resilience. Silica also regulates calcium placement in bone and tissue. Beets also include fructooligosaccharides which is a great nutrient source for healthy micro-flora in the GI system. Finally, beets contain trimethylglycine, a methyl donor used in liver detoxification. Trimethylglycine is used by the body to detoxify substances by donating one of it’s methyl groups to the toxic molecule yielding a less toxic methylated substances and dimethylglycine. Dimethylglycine is also a methyl donor and is also used to stabilize toxic substances for further processing and elimination.

OK phew, sorry, that just got nerdy real quick. Beets are are just such powerhouses LOADED with nutrients that can offer so much support and healing, I can’t help myself. In a sea of superfood powders and other overpriced trendy foods, let’s not forget our roots. No literally! Also, bonus, the greens from the beets are additionally quite powerful and not to just get chucked into the trash. Cook em up or add them right to a salad like this one. But I digress, let’s not get lost in this nerdy stuff, I just don’t think beets get enough love so if I can give you more reasons to love them, then my job here is done.

Let’s just talk for a brief moment about this creamy, dreamy feta vinaigrette. You guys, it’s a game changer. Simple to whip up and it’s loaded with fresh, bright flavor. It’s become a staple in this house.

I love how simple this salad is to make, grab your favorite in-season local spring greens, top with the roasted beets, toasted walnuts, this incredible creamy feta vinaigrette, finish it all off with some bright lemon zest and chives. Done in a flash and so crazy beautiful.

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Spring Greens Salad with Roasted Beets, Walnuts and Creamy Feta Vinaigrette {gluten-free, primal}
serves 4

• 4 small or about 2 medium-ish organic beets (about 3/4 pound)
• 1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
• 4 cups packed mixed baby salad greens such as lettuces, mustard, kale, swiss chard, spinach, mizuna, baby arugula, etc
• 1/4 cup toasted walnuts, roughly chopped
• zest from 1/2 lemon
• chives, thinly sliced

Creamy Feta Vinaigrette

•  4 oz sheep’s milk feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh oregano
• 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
• 2 tablespoons water
• sea salt and black pepper, to taste

Preheat oven to 425ºF.

Add all of the vinaigrette ingredients to a blender. Blend until smooth and creamy. Set aside.

Cut the greens away from the beets, leaving about 1/4 inch of stems. Skins stay on, but scrub them very well. Add the beets to a baking dish. Drizzle with olive oil, about a tablespoon or so, rub it all over the outside of all of the beets. Cover the baking dish, tightly. Alternatively you can wrap the beets tightly in foil and place them on a baking sheet or in a dish. Roast for 40-50 minutes, checking them every 20 minutes or so. If they start to look dry or are scorching, dribble a tablespoon of water over the beets before re-covering or re-wrapping. Beets are done when a fork or knife can easily penetrate the middle of the beet. Obviously smaller beets will cook more quickly than larger beets. Let the beets cool enough to be able to handle them. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets. Cut off the ends and cut the roasted beets into quarters.

Add the greens to a serving dish. Toss in the roasted beets. Top with the toasted walnuts, lemon zest and chives. Drizzle the vinaigrette over top and toss just before serving.

Recipe Notes: 

Beets can be roasted ahead of time, up to five days ahead in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.

Vinaigrette can be refrigerated up to 1 week.

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