Midnight Sun Herbal Health
A Complimentary and Alternative Health Practice
In this new addition to our web site we will endeavor to bring you recipes that are healthy and specifically suited for specific health conditions. A few recipes will be more general. The recipes are aimed to be tasty and mostly simple to prepare, and not high in calories. We will be adding new recipes approximately every two weeks or so.
For more recipes click here
Steamed beet & greens salad
You will need a medium sized beet and a medium sized white or sweet onion, arugula (or watercress mixed with garden greens or baby spinach), a small clove or garlic, goat cheese for crumbling and pine nuts or sunflower seeds.
To be done ahead of time.
Scrub the beet with a vegetable brush, cut the ends off. Peels the onion. There are several ways of cooking these. You can either boil the beet before peeling it, the skin will slide easily off then. You can also bake both the peeled onion and the beet (before peeling) or as I have done here cooked them in a Bamboo steamer.
If you use a Bamboo steamer, peel the beet after washing it and cutting the tips off. Cit the tips off the onion and peel. Then slice the onion in 1/4" slices and place in a steamer basket. (See steamed vegetables in the more recipes section). Slice the beet also in 1/4" slices. Place either a couple of flattened Romaine lettuce leaves or banana leaves in the bottom of the basket. You do this to avoid excessive staining of the basket. Beet juice stains are hard to get out. Place the basket with the beet slices first into a wok with boiling water, the the basket with the onion as second layer. Cover with the lid and steam over high heat for 10-11 minutes. The beets may take a minute or two more, depending on how done you want them.
The salad dressing enough for 2-4 servings. 3 Tb olive oil, 2 Tb lavender or sherry vinegar, 2 TB water, a pinch or two of sugar or stevia, pinch of salt and a shake of pepper. Add 1/4 to 1/2 small clove of garlic and a little chopped cilantro. Mix, taste and adjust flavor. Let sit to mix flavors.
When beets and onions are done, take them off the steamer and let cool completely,
Place the washed and dried greens in a bowl and toss with a little dressing. Place this in the middle of an individual plate. Crumble a little goat cheese over it and sprinkle with some pine nuts or some sunflower seeds. Arrange the slices og first the onion, then carefully the beets, Carefully, because they may stain the dish or the onion slices and be awkward to remove. You can dribble a few drops of dressing on the slices, but be very careful not to let it run down the beets or you may have pools of red dressing. Serve immediately.
Alternately; if you use baby spinach you can try using crumbled feta cheese. Feta cheese in my mind is too strong if you use watercress or arugula. It is also possible to use cooked turnips instead of onion. But turnips have a slightly bitter taste and I prefer to use it with spinach or garden greens, not arugula or watercress, since i feel these flavors compete.
Bon Apetite
* * * * * * *
To make an appointment
email: Bodil or
call 301-270-1582
