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Beets have the highest sugar content of all vegetables so should be enjoyed only occasionally while you’re being treated for Lyme (best to check with your doctor to be sure).

The apple cider vinegar used in the dressing is organic and must be labled ‘With The Mother’ in order to be OK to use for the Lyme diet. In fact, it is the ONLY vinegar that is permitted. The ‘Mother’ essentially consists of enzymes created during the fermentation process and is the most nutritious part of the apple cider vinegar, containing the majority of its beneficial properties.

Feel free to leave out the minced shallot if you don’t like or can’t tolerate it raw.

Yield: 4 servings

  • 1 lb. beets (approx. 6)
  • 1 TBLS grapeseed oil
  • 1 bag of pre-washed Arugula (it’s always a good idea to wash and spin dry)
  • 1/4 cup walnuts
  • Crumbled feta or goat cheese – to taste

Dressing:

  • 1/3 cup walnut oil (keep refridgerated after opening)
  • 3 TBLS apple cider vinegar – with the mother
  • 1/2 tsp dry mustard (do not substitute mustard as condiments containing vinegar are not permitted on the Lyme diet)
  • Salt and Pepper to taste
  • 1/2 shallot, minced

Heat oven to 400 F. Wash beets, place onto tin foil, drizzle with grapeseed oil. Foil foil into a packet, place onto cookie sheet and cook until beets are fork tender (about 45 minutes to an hour). Let cool and cube.

Wisk together all remaining ingredients. Remove 2 tablespoons and dress the beets (this is so they won’t make everything red when added in).

Dress the arugula with remaining dressing and add walnuts – toss to coat. Add beets then crumbled feta or goat cheese on top.

4 Servings.

Beet Arugula Salad_Nutrition Facts

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