Spring salad: be still my 'beeting' heart
1 large beet
1 1/2 tbsp. olive or non-hydrogenated coconut oil
1 tbsp. liquid sweetness (maple syrup, agave nectar or raw honey - it's up to you)
2 tsp. balsamic vinegar
1/4 tsp. sea salt
Preheat your oven (or toaster oven) to 375oF. Scrub the beet and chop off any funky bits - I only peel the scabbier parts of the beet skin. Slice the beet in 1/2 cm (or 1/4 inch) slices. Using a heart-shaped metal cookie cutter (I'm not sure it'd work with a plastic one), punch out as many "heart beets" as you can, always placing the cutter near the edge of the slice of beet in hopes of punching 2 hearts per slice. You can chop up the remaining oddly-shaped leftover pieces and roast them too (or pass them through your juicer if you plan on using it in the next few days).
Mix the remaining ingredients together in a small bowl.
Place the beets on a baking tray, and drizzle with the glaze. Slide them in the oven and bake for 40 minutes in all, until mostly soft (though a little al dente's alright). Serve warm or cold, as a side, or on a salad as pictured.
Makes at least 8 hearts (with my cutter) and a bunch of bits.
1/2 cup flaxseed and/or olive oil
1/3 cup apple cider vinegar
2 tbsp apple cider
2 tbsp maple syrup
2 medium cloves garlic, pressed or 2 tsp finely grated ginger root
1/2 tsp sea salt
I'm thinking the best way to make this is to put all the ingredients in a blender, and give it a whirl. You can also simple combine them all in a 300mL (or so) glass jar, screw on a tight-fitting lid, and give it a good shake, but I've been finding that when I pull the dressing out of the fridge on subsequent days, the oil has unpleasantly solidified and needs to sit out on the kitchen counter for 30 minutes or more to liquefy again.
Will keep in the fridge for at least 2 weeks.