Clean Slate Salad

photo by Jean Schwarzwalder
food styling by Leitha Matz

Catholic Cruel Girl, Rocky Mountain Rollergirls
Featured in fiveonfive issue 7

This recipe is simple, delicious, and full of foods that not only support healthy liver function, but act as natural antibiotics and contain anti-inflammatory properties.

Ingredients

• 1 bunch dandelion greens
• 1 small bunch spinach, coarsely chopped
• 4 large beets plus 5-6 beet greens
• 1/2 medium red cabbage, chopped or shredded
• 1 large handful parsley, coarsely chopped
• 1 can artichokes, packed in water (not oil)
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup + 1 tablespoon olive oil

Directions

To roast beets:

Preheat oven to 425 degrees. Place beets in roasting pan and drizzle lightly with olive oil, salt and pepper. Roast beets for 40 minutes or until beets are tender (check by inserting a fork). Once beets are cool enough to handle, gently peel off skin and slice into wedges.

While beets are roasting, rinse and combine dandelion greens, spinach, beet greens, cabbage and parsley.

Drain artichokes, toss with 1 tablespoon olive oil and broil for 10 minutes or until lightly browned.

For Dressing:

Combine 1/4 cup olive oil, minced garlic and lemon juice. Whisk together until emulsified. Store in shakable container.

Store the salad mixture, beets and artichokes in separate containers in the fridge. This will yield enough salad for the week.

To prepare: add salad mixture, some beets and artichokes together in a large bowl and drizzle lightly with dressing.

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