Beet SaladChilled Beet, Cilantro, and Sunflower Seed Salad
2 lb red beets, washed and trimmed
6 tbsp extra virgin olive oil, plus extra for cooking
1 tbsp lemon juice
1 tbsp white wine vinegar
1/2 teaspoon Dijon mustard
2 tbsp cilantro, chopped fine
2 tbsp chives, minced
2 tbsp sunflower seeds
kosher salt and fresh black pepper, to taste
If most of your December evenings (and some days) were spent with a cocktail in hand, this is the recipe for you. Both beets and lemon juice help detoxify the liver, so belly up.
Yield: 4 servings
Preheat oven to 425˚F. Drizzle each beet with 1 tsp of olive oil and wrap individually in tinfoil. Place beets on sheet pan, and bake until tender but still firm, about 1 hour. Remove from oven, and allow beets to cool.
Using a paper towel, peel skin off beets. (If you have plastic disposable gloves, use them or the color will stain your skin.) Slice each beet into 4 or 6 pieces, and add to a bowl. Add cilantro, chives, and sunflower seeds. Season with salt and pepper.
Add lemon juice, vinegar, and mustard to a small bowl. Whisk to combine. Slowly drizzle in oil, whisking constantly. Pour vinaigrette over beets, and toss well. Transfer to an airtight container, and refrigerate until beets are chilled.