One request from the day (beyond more retreats...which by the way will be coming in January!) was for me to share the recipe for the Beet Citrus Salad that I had prepared as a part of our lunch together...so here it is:
Beet Citrus Salad
In oven at 300 degrees C., bake for approx 10 minutes (or until bottoms are lightly browned) with cut side down:
4 cups fresh Brussel Sprouts cut in half
Put Brussels sprouts to the side to cool completely. Peel and dice into small chunks:
1 medium Jicama (Mexican root vegetable that looks a bit like a turnip)
Peel and boil whole until tender:
8 medium sized beets
Allow beets to cool enough to handle and cut into small chunks. In a small bowl make dressing by whisking together:
zest of 3 oranges
1/3 cup extra virgin Olive Oil
5 tbsp lime juice
3 tbsp mango juice
salt and pepper to taste
Toss beets in dressing and allow to marinade in fridge for at least 1 hour.
Peel oranges and cut fruit into small chunks.
To serve, combine jicima and Brussels sprouts in the bowl with beets and toss to cover with dressing. Top with oranges and enjoy!