Light salads are a great go-to in the summer and when I add in a few weekend beverages of the alcoholic type, I like to ensure my liver is getting some extra love.
Beets are not only low in calories but are also a great source of nutrients, including fibre, folate and vitamin C. They also contain nitrates and pigments that may help lower blood pressure and improve athletic performance. They contain a group of phytonutrients called betalains that support detoxification through an important phase 2 detox step in the liver. When your liver is able to detoxify chemicals and toxins more effectively, then your body is better able to balance hormones, cholesterol and energy levels.
This recipe along with a ton others is included in my Eat Well, Live Well, Be Well Program
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Beet Carrot Salad with Curry Dressing
Total Protein 2.4g - Total Fat 55g, Total Carbs 15.4 with 3.7g of fibre
Preheat oven to 350 degrees. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once until pistachios are golden brown, 5-7 minutes. Let cool, then coarsely chop.
Meanwhile, bring curry powder and remaining 1 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8-10 minutes.
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
Do Ahead: Curry dressing can be made 2 days ahead. Cover and chill.
Thank you Bon Appetite for the Recipe.