On January 1, 2013, I re-committed myself to a “Life Unprocessed.” With that, I have found myself feeling better than I have in probably my whole life. I am cooking even more than before. I am truly discovering all the beauty that is created from the moment I get an idea in my head to that moment when the creation touches my lips.
This dish was so beautiful and absolutely delightful that I can’t help but adore what the pink and red combination brought to my life.
It is my hope that this meal is as much a table “decoration” as it is a brilliant, unprocessed meal for you and your loved ones.
Ingredients
Main meal
- 3 whole beets, trimmed and sliced
- 2 apples, cored and sliced
- 1 bunch kale
- 1 bunch swiss chard
- 3 heaping cups baby spinach
- 2 pieces wild salmon
Vinaigrette
- olive oil, 5 tbsp.
- apple cider vinegar, 1.5 tbsp.
- cinnamon, 1/4 tsp.
- clove, 1
- sea salt, 1/8 tsp.
- nutmeg, 1/4 tsp.
- raw honey, 1 tbsp.
Directions
- Preheat oven to 425 degrees
- Trim and slice beets.
- Core and slice apples.
- Place beets and apples in a roasting pan. Brush with a little olive oil and sprinkle with sea salt.
- Bake in the oven for 20 minutes. Take out of the oven and stir. Bake for another 20 minutes. Take out of the oven and stir. Bake for a final 8 minutes.
- Meanwhile, prepare the dressing by blending all ingredients together in a blender. Set in the fridge until meal is complete.
- Next, chop up and place kale, swiss chard and spinach in a stir fry pan with olive oil and saute.
- Once the beets and apples are done roasting, broil the salmon for 8-10 minutes on low.
- Finally, layer your plate (or bowl) as such: bed of greens, topped with roasted beets and apples, topped with wild salmon and smothered with the apple-spiced vinaigrette.
Read how Hoffman, an author and blogger, healed her gut, reclaimed her health, grew her family, and discovered a new place of joy.
