Free from peanuts, tree nuts, dairy, egg, soy, fish and shellfish, wheat (if using a gluten-free mustard). Vegan and vegetarian
2 medium sized beets
1 bunch of rapini
1 clove of garlic
1/4 tsp coarse sea salt
1 tsp grainy mustard
1 tsp organic honey
1 tsp apple cider vinegar
1 tbsp. + 1 tsp olive oil
To roast the beets, wrap them in aluminum foil and place on a baking sheet. Bake at 375F for 45 minutes. When they are cool enough to touch, cut the ends off and peel off the skin. Cut into bite-sized wedges.
Cut the hard ends off the rapini stems and give the stalks a thorough wash to get rid of any sand or dirt that may be hiding. Set the rapini aside. Finely chop the garlic and heat it in a large non-stick pan or wok with 1 tbsp. olive oil until it starts to become fragrant. Add the rapini and cook until it has wilted down. The water from washing will help it steam.
Plate the wilted rapini and beets, then mix the ingredients for the dressing and drizzle it over everything. Add freshly ground black pepper and the coarse salt. Serve warm