Blueberry Beet Salad

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Rich in nutrients and antioxidants, this wholesome salad is bright and delicious.  The addition of goat cheese gives a punch of creamy flavor that will likely be tolerated by those who do not handle cows milk and dairy well.  This is because of the profile of the casein, or milk protein.  Conventional dairy is produced mainly from Holstein cattle that have been bred over the decades to produce a large amount of milk.  As this hybridization has occurred, their milk has become predominantly A1 beta casein, which is highly inflammatory and promotes symptoms after consuming dairy.  Goat's milk, on the other hand, is 100 precent A2 beta-casein which is much better tolerated and does not promote the same kind of widespread inflammation within the body.  For this reason, we often recommend sourcing raw, grass-fed goat's milk products to our patients and clients. 




8-12 ounces organic spring mix

1/2 cup organic blue berries

2-3 medium-sized beets

1/2 cup walnuts, raw or sprouted

4 ounces goat cheese, preferably raw & grassfed



3/4 cup extra virgin olive oil or avocado oil, plus more for baking

1/4 cup quality balsamic vinegar

1 clove garlic, peeled

a handful of fresh herbs, such as basil or thyme

1 tablespoon dijon mustard

1 tablespoon raw honey or monk fruit sweetener

a generous pinch of unrefined salt



Preheat the oven to 375 degrees.  Wash and peel the beets.  Quarter the beets and sliced them about 1/4 inch thick.  Arrange in a baking pan, drizzle with avocado oil, and sprinkle with salt.  Bake for about 20 minutes, or until starting to caramelize.  Remove from the oven and set to the side to cool.  

To assemble the dressing, place all ingredients into a high-speed blender and blend until incorporated.  Arrange all of the ingredients in a serving bowl and dress with vinaigrette just before serving.


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