Roasted Chipotle Beet Salad

BEETS: these yummy superfoods are packed with fiber, vitamins, minerals, and antioxidants! Colorful veggies like beets, as part of an anti-inflammatory diet, are helpful for those with inflammation, thyroid dysfunction, methylation issues, immune and digestive imbalance...and basically everyone. Why not give them a try?

I've been on a bit of a chipotle bend lately. I picked up a small can for one recipe and had a ton left over, thus inspiring many other dishes that include chipotle in adobo sauce. There's still some left from that first can, so expect more flavorful recipes.

INGREDIENTS:

• 2 pounds organic beets, about 3 large. Reserve the greens for another use.

• 2 limes, juiced, about 1/4 cup

• 1 chipotle chile in adobo sauce

• 1 tsp additional adobo sauce

• 2 cloves garlic, peeled, crushed, and rested on your cutting board for 5 minutes

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp sea salt

• 1/2 tsp turmeric

• 1 tbsp raw local honey

• 2 tbsp high polyphenol organic EVOO

• Organic pepitas and cilantro for garnish

INSTRUCTIONS:

1. Scrub the beets with a veggie brush and place in a lidded pan roasting pan, such as a small ceramic dutch oven. Roast in the oven at 400 degrees F until fork tender. Once cooked, these will be easily peeled by rubbing off the skins under running water. Wear kitchen gloves or immediately wash your hands with soap to avoid having pink hands for a few days!

2. While the beets are roasting, prepare the dressing. Place the chipotle pepper, adobo, lime juice, garlic, honey, EVOO, and seasonings in your food processor and blend until smooth. Pour into a large metal mixing bowl.

3. Chop the cooked beets into 1/4-1/2 inch cubes.

4. Add the beets to the bowl of dressing to coat.

5. Garnish with pepitas and cilantro, and serve as a salad or side dish.

Serves 4-6.