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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Black Lentil Beet Salad

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Helping One Another

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Women, You ARE Beautiful!

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Unconditional Worth

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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

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Sweet Potato Salad

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Hurricane Prep

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Fashion Trends: The Knit Cap

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Chicken with Artichoke-Sun-Dried Tomato Pesto

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Focus the Mind, Reap the Rewards

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The Necessity of Silence

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Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

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Dr. Wayne Dyer Lives On

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Beet and Carrot Salad with Citrus Vinaigrette

Sunday, 25 January 2015 00:00  by Emily S.

This delightful beet and carrot salad is loaded with vitamins and minerals such as betaine, known for helping with depression, and tryptophan, which can relax our mind and reduce anxiety. This mood-boosting salad is the perfect addition to any dinner, and couples wonderfully with last week’s recipe, Happiness Soup!

Ingredients:

  • 2 beets, about 1 lb. (500 g) total
  • 1 bunch of carrots, about 1 lb. (500 g)
  • 1 orange
  • 3 Tbs. fresh lemon juice
  • 1/2 tsp. grated lemon zest
  • 1/4 cup (2 fl. oz./60 ml) walnut oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup (1/4 oz./7 g) fresh julienned spinach leaves or parsley

Directions:

  1. Using a mandolin, thinly slice the beets.
  2. Use the mandolin to thinly slice the carrots lengthwise.
  3. Grate the zest of the orange and set the zest aside.
  4. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith.
  5. Cut on either side of each segment to free it from the membrane.
  6. In a small bowl, whisk together the orange zest, lemon juice, lemon zest, walnut oil and salt and pepper to taste.
  7. In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates.
  8. In a separate bowl, toss the carrots with another third of the vinaigrette and arrange the carrots on top of the beets.
  9. Drizzle with the remaining vinaigrette and top with the orange segments and parsley.
  10. Season with salt and pepper and serve immediately.

Serves 4 to 6.

SOURCE: Williams-Sonoma Test Kitchen

Last modified on Sunday, 25 January 2015 04:46

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