Roasted Beet Salad with Walnuts

Preparation:

1 bunch beets
3 Tblsp dry black currents (rehydrated in water for .5 hour):  drained
3 Tblsp fresh chives (or green onion greens) :  minced
1/2 cup walnuts (soaked overnight) :  drained and chopped
juice of one lemon

Remove tops and tails of beets.  Scrub beets with vegetable brush.  Cut in-half and lay cut side in baking dish.  Add 1 inch of water to bottom of pan.  Bake beets for one hour at 350 degrees until they are soft to the touch.  When cool enough to handle:  rub each beet under cold water to remove skin.  Slice and chop beets finely.  Place in bowl and add: drained currents, chopped walnuts and minced chives.  Squeeze the juice of one lemon over the mixture and mix thoroughly.

Energetics:

Yin tonic, blood cleanser.  Aids the reproductive organs, Kidneys, Heart, Liver.  Calming.  Moves fluids, opening the Lungs, relaxes the back.  Improves blood and qi circulation.

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