This fresh beets and pear salad was a delightful change. Beets are one of the richest sources of glutamine, a detoxifying amino acid which is essential to the health of the intestinal tract, among other health benefits. Those with celiac disease, IBS and other digestive issue should benefit greatly from beets, but if you cannot digest raw fruits and vegetables well, use very ripe pears and well cooked beets; or save this recipe when you can.You may not think it filling, but I had this entire salad as a meal and was stuffed!
While slowly removing fermented foods from diet, one being vinegar, but especially sulphite containing food and ingredients, I decided to go back to an old salad dressing of mine, honey and extra virgin olive oil. I actually missed it and it was a splendid compliment to this salad.
A wonderful, refreshing, summertime beet salad with pears, honey and more - sweet and tangy.
Ingredients:
- 3 fresh beets, peeled and ends removed
- 1 large pear, slightly ripened
- 1 small shallot (red onion), thinly sliced
- 1 1/2 teaspoons pure honey
- 1 - 2 Tablespoons extra virgin olive oil
- White pepper and sea salt, to taste
Instructions:
- Cut beets in half and boil until tender, about 30 minutes.
- Refrigerate until room temperature.
- Cut beets and pear into bite sized pieces, add onion.
- Heat honey in microwave or on stove top. Whisk together honey and oil and pour over salad. Add salt and pepper to taste.
- Chill to desired temperature.