Farmers Market Red & Gold Beet Salad

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After attending the annual Colorado Vision Summit in Denver, the Biosyntrx team stopped in Castle Rock, Colorado, at the new VistaVino Modern Grill for drinks and hors d’oeuvres on the way back to Colorado Springs.

The restaurant motto, “Good food, nice people,” paired with a delightful Tuscan focus has quickly gained VistaVino a loyal following.

We chose the Biosyntrx traditional “on-the-road” calamari and red and gold sliced beets with spiced pecans and blue cheese dressing.

Both dishes were fabulous.

In keeping with our commitment to showcase local farmers market produce for the rest of summer 2015 Tasty Tuesdays, the photo above is our Monday staff lunch version of sliced red and gold beets with blue cheese, candied mixed nuts and green sprouts. We dressed this with a simple three parts basil flavored olive oil to one part red wine vinaigrette.

Directions
Wash fresh from the farmers market red and gold beets and simmer each color beet in separate pots of water until fork tender, or wrap in foil and roast in the oven for about one hour.

Peel beets while still hot and place in sealed separate plastic bags in the refrigerator until needed.

Slice beets on a mandolin slicer and alternate colors on platter or salad plates with blue cheese or goat cheese. Top with green sprouts and dress lightly with vinaigrette.

What’s new about beets
Beets are a unique source of phytonutrients called betalains, which provide major antioxidant, anti-inflammatory and always important, detoxification support.

Yellow beets contain more lutein than orange or red beets and both colors include folate, manganese, potassium, copper, magnesium, vitamin C, iron and vitamin B6.

Ellen Troyer and the Biosyntrx staff

VistaVino Modern Grill 611 Wilcox Street, Castle Rock, Colorado

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