Reading Time: 2 minutesThis recipe is from Whole Life Challenge player Melodie Drastik. Here’s Melodie’s recipe for baby beet salad.
Baby Beet Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1
Ingredients
Salad Ingredients:
- 2 eggs
- 6 baby beets
- 6 beet leafs
- 10 samphire (you can also use thin asparagus or fresh green beans)
- 4 baby heirloom tomatoes
Dressing Ingredients:
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- Salt
Instructions
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Put two eggs in cold water in a pan. Heat water to boil. Once water is boiling, cook the eggs for 12 minutes.
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After 12 minutes, rinse the eggs under cold water.
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Once they're cold, peel gently the eggs and cut them in quarters.
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While the eggs are cooking, put two pans to boil. Start the baby beets roots in cold water. Cook until tender (10 to 15 min).
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When fully cooked, transfer the beets into ice water. With a knife, gently remove the skin of the beets. Cut them in quarters.
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In the second pan, wait until the water is boiling. Put the samphire/asparagus in for around 8 minutes. When cooked, transfer them into ice water.
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Cut the heirloom tomatoes in half.
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Mix Dijon mustard, maple syrup , olive oil, salt, and balsamic vinegar until you achieve a nice emulsion.
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Mix all the veggies in a big bowl with the dressing. Dress them the way you want and enjoy a great refreshing meal!
Recipe Notes
Click here to learn more about samphire.
Michael Stanwyck is the co-founder of The Whole Life Challenge, an idea that developed during his seven years as a coach and gym manager at CrossFit Los Angeles.
He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.
Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.
He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.
He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.
Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.
He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.
