KetoFLEX 12/3 Kitchen: Hail the Spring Harvest

There’s nothing more wonderful than getting your hands dirty in the garden. By spending time in nature and connecting to the earth, you’re enhancing your gut microbiome while also gathering the amazing bounty of the season. Whether you have your own backyard patch or pick up your veggies at your local farmer’s market, spring is the time to highlight fresh, seasonal, brain-healthy veggies on your table.

This month’s recipes for our PreCODE and ReCODE members include an Avocado & Walnut Snap Pea Salad, chock-full of healthy fats, a Beet and Goat Cheese Salad (recipe below) that has the perfect pairing of goat cheese and beets, and an Arugula and Roasted Fennel Salad that brings together spring vegetables creating an amazing blend of flavors.

Beet and Goat Cheese Salad

This salad features two ingredients that pair perfectly together — goat cheese and beets. It’s a delicious salad for any season and occasion. The sweetness of the beets mixed with the tanginess of the goat cheese, combined with the crunch of pecans, makes for a fabulous savory-sweet combination that elevates the peppery bite of the mustard greens.

Yield: Two Servings

Tips: 

• Extra salad dressing may be saved in the refrigerator for another time.
• Pair with your favorite KetoFLEX 12/3 approved protein, such as low-mercury wild-caught seafood, pastured poultry, or even grass-fed beef.
• If using fresh beets, wash the beets first, roast or steam, cool, and then peel wearing gloves to avoid staining your fingers red. 
• Beets may be purchased already peeled and cooked.

Ingredients:

For Salad

• 8 cups mustard greens, USDA organic, or mixed greens of choice
• 2 small beets, steamed or roasted, cubed
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1/2 cup pecans, raw or roasted
• 1/4 cup goat cheese, crumbledZ

For Dressing

• 3 tbsp high polyphenol extra virgin olive oil (EVOO)
• 1 tbsp balsamic vinegar

Directions: 

1) Add extra-virgin olive oil (EVOO) and balsamic vinegar to a large bowl. Whisk until blended.
2) Add beets, greens, and pecans. Gently toss to blend all elements right before serving to maintain the crunch of the pecans.
3) Top with goat cheese crumbles.
4) Salt and pepper to taste.
5) Add more dressing as needed.