What’s Red & Green and deliciously detoxifying? Why a beet and spinach salad of course!
Bringing together three separate components that are each made on their own, means that this salad can be combined in a couple different ways. I love options! And I love foods that can be made in advance and stored separately to combine for a quick dish.
You can serve this salad hot or cold, with easy instructions for both. I love the way the beets and the other elements look when plated cold (like in the photo with the dramatic beet crisp positioned in the middle,) but I do prefer the warm version with wilted spinach (like in photo with the curry chicken wing). Perhaps it’s the time of year, or perhaps I’m partial to cooked greens.
In either case this dish is a fun way to incorporate lightly cooked, highly detoxifying and blood purifying beets into your routine, or to serve as a healthy dinner party side dish. You can really have a lot of fun with presentation here!
Aside from the beet and spinach instructions in the below recipe card, you’ll need these elements for this recipe:
If you’re cooking all three of these elements at the same time, the whole process should take about an hour. You could also make the Celeriac Purée or cook the beets at different times, as both will keep well in the fridge.
The Beet Top Chips are good the next day too, and will hold a crispy texture as long as you don’t store them in a sealed container. You’ll do best to leave them out at room temperature under a mesh strainer.
The only specialty ingredients in this recipe are the Za’atar spice and my recommendation for a truly high quality Extra Virgin Olive Oil. This Spicely Za’atar is incredibly delicious and gluten free! It’s not a big package, but worth every penny. For Olive Oil I recommend Bariani – a single source olive oil made on a family farm in Napa.
These ingredients are key to the creating a flavorful and healthful dish!
Curry Chicken Bonus Recipe!
For a complete meal and without adding much cooking time (you’ll already have a warmed oven!), make my Quick Curry Chicken, good for breasts, legs, thighs or wings:
- Simply rub the meat under and over the skin with liberal amounts of your favorite curry spice mix and some salt.
- Place a spoonful of coconut or avocado oil in the pan.
- Fry on medium heat for 5 minutes on each side.
- Then bake in the oven, skin up, covered for 25 minutes at 350F.
- Remove lid and broil the skins to regain crispness for about 5 minutes – keep an eye on it.