Beet, Carrots, & Parsley Salad with Quail Eggs in Orange Dressing
During this time of the year, we get a lot of beet. There is just so much we can do with beet but there is nothing better than having it as a salad. I love beet but usually never buy them from the grocery store because I don’t want to have it laced with sugary syrup or juice. From Utopian Harvest at the Power Ranch Farmer’s Market, I can have just enough to cook and serve for a single meal which means less waste. Parsley is another wonderful flavored green that is often relegated to the side of the plate as ornament. Parsley, when chopped, makes an aromatic green. Together the beet and parsley are wonderful compliment of bold flavors.
Beet is known for their high immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
Parsley is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too. It helps flush out excess fluid from the body, thus supporting kidney function.
Forget about vitamin A pills. With carrots, you get vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.
Quail eggs are made up of approximately 13% protein, about 2% more than chicken eggs. They also contain significant amounts of Vitamin A and B2. They are great in removing heavy metals from your body, is hypoallergenic, some experience the healing of ulcers and gastritis after taking quail eggs and can treat diabetes.
Serve: 6 Total Time: 15 minutes (Cooking: 10 minutes)
|2 each||Sliced Beets|
|1 bunch||Chopped Parsley|
|4 each||Sliced Carrots|
|9 each||Quail Eggs|
|1 medium||Diced Tomato|
|1 cup||Fresh squeeze Orange or plain orange juice|
|To taste||Salt and pepper|
- To prepare the beet:
- Slice the beet into bite size pieces;
- Put them in a microwave container and heat on high for 5 minutes;
- Cool down the beet before you add them in the salad to keep them from wilting the parsley;
- To prepare the quail eggs:
- Boil about 4 cups of water;
- When water is boiling, drop the quail eggs gently into the pot & cook for 5 minutes;
- Drain & submerge the eggs in cold water with a teaspoon of vinegar for 1 minute (this helps to make the peeling easier)
- Peel the eggs;
- To prepare the salad:
- In a large bowl combine the following and toss thoroughly:
- Fresh squeeze orange juice
- Salt and pepper
- Toss the eggs on top before serving.
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