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129
yields 8 servings
sensational salads
Beets
Ways
Beets are loaded with iron. Small
beets are sweeter than larger
ones, and when eating beets raw,
you enjoy twice the vitamin C
for extra antioxidant protection.
Traditionally, beets were eaten for
its anti-inflammatory properties,
for its blood, gall bladder, and
liver cleansing abilities, and for
promotion of circulatory and
colon health. Beets are also rich
in silica, which is good for our
skin, connective tissues, and bone
health.
132 HEALTHY EVER AFTER
to package directions. rice pasta. Just cook according pasta can be substituted for RECIPE NOTE The corn serving. Drain and rinse with cold water immediately. Sour pickles, sliced Broccoli or radish sprouts Red and green bell peppers, cut into 2-inch strips Kirby cucumbers, unpeeled and sliced Green peas Red cabbage, chopped Carrots, sliced 3. Combine the dressing ingredients and pour the dressin
BEET IT SALAD yields 4 servings PRESSED RED CABBAGE SALAD yields 10 servings
2 large fermented beets from Beet Kvass (p. 197) WITH RADISHES
½ Vidalia onion, chopped Want that head of cabbage that has spent the least time on the truck and the maximum time
1 cup mung bean sprouts on the farm? Choose a head of cabbage with the outer layer of leaves still attached. They
2 tablespoons unrefined oil might look dirty, but should not be wilted. Old and wilted fruits and vegetables lose nutrients.
In preparing this salad, you’ll squeeze out the juices from the vegetables; hence, the “pressed”
½ teaspoon Celtic sea salt cabbage salad. Pressing the juices out of vegetables before consuming them results in easier
Dash of ground white pepper digestion.
1 head red cabbage, cut into 1. In a large bowl, combine the cabbage, cucumbers, carrots, 12
1. Chop the beets finely. 11
2. In a medium bowl, combine the beets with the onion, bean sprouts, ½-inch strips radishes, and salt. Mix the vegetables by hand and squeeze to
extract the juices while mixing.
oil, salt, and pepper. 2 Kirby cucumbers, unpeeled 2. Place a plate on top of the vegetables, making sure the plate
and sliced
3 carrots, cut into matchsticks presses down hard on the salad. Fill a heavy pot with water
3–4 radishes, sliced
and set it on top of the plate. Let stand for at least 1 hour. Drain
the vegetables.
1 teaspoon sea salt
BEET RELISH yields 2–4 servings ¼ cup cold-pressed oil 3. Drizzle the oil and squeeze the fresh lemon over the salad
1 lemon, halved before serving. Once refrigerated, the salad will keep fresh
This salad is a great complement to fish, meat, or grains. for 1 week.
1 bunch (4 small or 3 large) beets
3 cloves garlic, minced
2 tablespoons olive oil (optional)
2 tablespoons xylitol or sweetener of your choice RED CABBAGE SESAME SALAD yields 6–8 servings
Juice of ½ lemon Red cabbage has a stronger flavor compared to green cabbage, with the advantage of
½ teaspoon salt, or to taste being higher in vitamin A, vitamin C, and iron. It is therefore ideal to dress it up with a lemon
dressing. The crispier the cabbage, the more nutrients it offers.
1. Cook the beets until tender but crisp, about 30 minutes. Slice the In a large bowl, combine all the ingredients. Serve with Lemon-
beets into semicircles. 16 ounces red cabbage, shredded Pepper Dressing (p. 171).
2. In a large bowl, combine the beets with the garlic, oil, xylitol, lemon 4 small carrots, shredded
juice, and salt. 1/3 cup slivered almonds, toasted
2 tablespoons hemp or sesame
seeds
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