Laurie Eddings and Mason Walker
INGREDIENTS
- Beet – get a beet with bright greens and a firm body. Wash and air dry the beat, Cut off green leaving two inches of green stem
(stores for a week in the fridge)- Peel off skin – eat raw, boiled or roasted
(use a paper towel to remove the skin)
- Peel off skin – eat raw, boiled or roasted
- Radicchio (no brown areas or blemishes – discard the outside layer – wash and let air dry) (stores up to two weeks in the fridge) (Good in stews, roasts, or even pizza
- Lemons, Dijjon, Shallots
- Baby spinach – destemmed
- Broccoli stem julienne strips
- Quinoa
- Grapefruit
- Feta Cheese
- Prepare dressing in your Mason Jar or pickle jar
- Dressing
- 2 tsp Dijon mustard
- 2 tsp shallot
- juice from two lemons
- Add black pepper and tarragon, parsley and mint
- 1/4 C EVOO
- Shake very well to emulsify
- Julienne a quarter of radicchio very thinly
- Add washed beat green julienne strips also very thinly
- Add leaves of baby spinach – stems removed
- Add beet – steamed and peeled – Julienne strips
- Add broccoli stems – julienned and blanched
- Add red quinoa – Cooked (steamed) 20 minutes
- Add ruby red grapefruit – cut off peel and pith
Cut out sections from grapefruit - Cut grapefruit into pieces
- Add feta cheese
- Cap and shake
Don’t eat beats if you have problems with kidney stones
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