Yes we are stretching in the kitchen with my favorite Fitness guru on Instagram Action Jacqueline! We had so much fun making this easy & healthy cauliflower soup and beet salad dinner. We even got in some time to practice our favorite Britney Spears dance moves. Press play below to join the fun:
2 golden beets, washed
2 red beets, washed
1 tablespoon olive oil
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons pomegranate juice
2 teaspoons dijon mustard
Black pepper, ground
3/4 cup olive oil
Pre heat the oven to 375 degrees.
Rub the beets with olive oil and sprinkle with salt. Wrap the beets in foil, fold into a packet and place on a rimed baking sheet, roast for 40 min or until the beets are tender ( try checking them with a cake tester, if it goes in easily they are done)
For the vinaigrette add the shallot, red wine vinegar, pomegranate juice, dijon mustard, salt, pepper, and olive oil to a glass measuring cup. Using an immersion blender mix all of the ingredients together until a dressing forms. taste and adjust for seasonings. (You can also do this with a whisk and a bowl by adding all of the ingredients except the the olive oil, add the oil in a slow steady stream whisking until thickened)
When the beets are cooked let them cool slightly. Put on some gloves and peel them with the back of a pairing knife. They should still be warm otherwise peeling them can be difficult. Cut the beets into small wedges and assemble the salad.
2 tablespoons coconut oil (refined)
1 medium onion, diced
1 fennel bulb, diced (fronds reserved)
1 cauliflower head, cut into florets, stalk trimmed
3 garlic cloves
4 cups chicken stock
Black pepper, freshly ground
In a large saucepan over medium head melt the coconut oil, next add the onion and fennel, season with salt. Sauté until lightly browned then add the garlic, cook until fragrant (30 seconds, get in there and smell it!)
Next mix in the cauliflower with the browned vegetables and cook until lightly colored. Add in the chicken stock and bring to a boil, then reduce to a simmer and cover cooking for 20 min or until the cauliflower is tender (it will mash easily with a fork).
To finish the soup add it to a high powered blender and blend on high until a sky puree forms. Add more chicken stock if the soup is too thick. Taste for seasoning and serve.