Most of you already know Lydia as one of our fantastic Wellness Analysts...here is what you do not know about her...
Lydia's post undergraduate work includes a student leadership role at the Institute for Integrative Nutrition as well as, culinary training in Natural Foods at Natural Kitchen Cooking School. She has two Raw Foods certifications through both Alissa Cohen and Dr. Aris Latham. Lydia specializes in and has a passion for vegan/vegetarian cuisine.
She enjoyed creating this dish with her classmates while at Natural Kitchen Cooking School, and she is certain that you will enjoy it as well!
Green Bean-Beet Salad
3 medium size red beets, washed and sliced into thin wedges
Spring or filtered water
2 cups green beans, ends trimmed & cut into 2-inch lengths
3 cups sliced Belgian endive
1/2 cup toasted pecans
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon horseradish
1/4 cup olive oil
1/2 teaspoon sea salt, or to taste
Black pepper, to taste
Place beets in a saucepan with enough water cover the bottom of the pan. Add a pinch of salt and bring to boil. Steam for 15 minutes, then add green beans on top. Cover and cook until beets and green beans are tender. Add extra water during cooking if needed. Drain vegetables and transfer to a bowl to cool.
To make the dressing, combine the lemon juice, mustard and horseradish in a small bowl. Whisk in the oil. Add sea salt and pepper.
Combine cooled beets and green beans with endive, pecans and dressing. Toss lightly to coat. Serve at room temperature or chilled.