Beet Root Salad

3-4 Beets including the greens

¼ - ½ cup Crumbled Feta Cheese (real Greek feta is the best in my opinion)

¼ - ½ cup Walnuts (Sunflower seeds or other nuts are fine too) either raw unsalted or lightly toasted



1/3 cup Olive Oil

2 TBsp Apple Cider Vinegar

1 Tbsp Maple Syrup

1 Tsp Cinnamon

Pinch Sea Salt optional

Boil the beets in enough pure water to cover them, for about 20 minutes, or until they are tender when poked with a fork.

Drain and immerse in cold water until cool. Cut off the inedible ends of the beets and then with your hands in the water, peel the skins off the beets. (This helps to keep your hands from getting red and is easier and less wasteful than cutting the skin off.)

For a different more fall-like flavour peel and then roast the beets in the oven until tender, then peel and cut.

Slice the beets into bite size pieces. Wash and dry beet greens, and chop coarsely. Add the first 3 ingredients together.

Mix the dressing ingredients together and pour over everything. Stir, serve and enjoy.

Your Kidneys, Liver and Blood thank you!