Beet, broccoli, and blue cheese salad

• 4 beets, trimmed, leaving 1 inch of stems attached
• 4 cloves garlic, chopped, divided
• 1 teaspoon olive oil
• 2 cups of broccoli florets
• 2 tablespoons peanut oil
• 1/3 cup crumbled blue cheese

Serves 3-4

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
3. Heat the peanut oil and in a heavy skillet over medium-high heat. Cook and stir broccoli and the remaining garlic together until broccoli is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the blue cheese. Serve warm.

TCM Breakdown:
Beets: Nourish LV blood
Broccoli: Nourish LV blood, brightens eyes
Garlic: Releases exterior
Peanut Oil: Regulates blood, nourishes yin
Olive Oil: moistens dryness
Blue Cheese: supplements qi, nourishes blood, moistens dryness

CI: Beets contain oxalic acid