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Roasted Beet Salad



This past Sunday I was nursing a mean hangover; and, although hangovers happen less frequently than they used to, I’ll be honest, they still happen.

It’s no secret that alcohol, in addition to medication and environmental factors, do quite a number on our livers; and every time I get the dreaded hangover, I can’t help but think about my mine. So in recent months I have begun to prep my liver for a night of damage.

My Saturday Liver Prep looks something like this:

  • 2 liters of water with the juice of three lemons the day of and the day after; this serves to detoxify the liver and hydrate my body.
  • 10 drops of Milk Thistle before I leave the house, 10 drops before bed; and 10 drops when I wake up- Milk Thistle repairs damaged liver cells, enough said!
  • And lastly, this liver loving salad with beets and apple cider vinegar, two very well known liver lovers!

Apple cider vinegar, in its unpasteurized state, is a potent liver tonic; as it’s rich in key nutrients, boasting a potent amount of potassium, phosphorus, natural fluorine, silicon and other powerful trace minerals and enzymes- not to mention it makes for a tasty vinaigrette. Some folks prefer to take a shot of apple cider vinegar; but making a salad dressing is way more fun!

This was my meal of choice before I headed out for a night of joviality; but, in the name of preparation, I made a family sized batch, to ensure that I had a healthy meal waiting for me when I, eventually, rose from my slumber- which proved to be a lifesaver, as I was, understandably, damaged.

This roasted beet salad isn’t merely reserved for those who plan to indulge in a few libations; it makes for a lovely breakfast, lunch or dinner!

3 large beets
1/4 cup pumpkin seed, toasted
2 tbsp apple cider vinegar
4 tbsp olive oil + 1 tbsp
1/2 tsp salt
1/4 tsp pepper
2 1/1 cups arugula

Preheat oven to 425F. Coat the beets in 1 tbsp olive and wrap with parchement paper lined foil; roast for 1 hour. Remove from oven, allow to cool; and peel by rubbing the beets with a cloth- skins should slide off. Slice into wedges.

In a small bowl, whisk vinegar with salt, pepper and the remaining olive oil. In larger bowl, toss arugula, pumpkin seeds and dressing. Arrange on plates and top with beet wedges.