August 17, 2015

Pretty & Delicious Beet Salad. {Vegan/Vegetarian Recipe}

Author's Own, Do not Reuse.

I am a lover of beets!

From the flavor to the vibrant color to the bowl-full of health benefits, beets are a feast for the eye and the palette.

I’ve heard people say that when they eat beets all they can taste is the flavor of dirt. I’ll like to challenge that with this super simple, make your mouth water recipe!

Beets, a prehistoric food that grew along the coastlines of North Africa, Asia and Europe, are incredibly nutritious and are (as indicated by their red color) a blood builder and fortifier.

But wait, there’s more!

Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.

I grew up on beets in Europe, where they were served grated raw onto salads, served as a relish mixed with horseradish, cooked and grated then served warm as a side dish. We would also steam beet greens and eat them raw.

I did not know then what I know now about beets as a holistic nutritionist—I just ate them because they were part of my traditional diet.

Here’s more of what this simple root veg can do:

  • Lower blood pressure
  • Boost stamina
  • Fight inflammation
  • Support the liver in detoxification
  • Offer anti-cancer phyto-nutrients

Try to find non-GMO beets at farmers markets or grow your own. When available I like to throw in a couple of striped beets for my eyes to eat!

The Recipe:

  • A whole bunch of beets. 4-6 medium make a good sized dinner salad
  • 2 or 3 green onions
  • Olive oil
  • Lemon juice or white balsamic vinegar
  • Herbs: either rosemary or dill mixed with thyme. Use fresh if on hand.
  • Salt, freshly ground pepper

*If you are not vegan, beet salad is absolutely spectacular with Greek Sheep’s Milk Feta.

Cook beets until tender, but not too soft! In the winter I tend to make roasted beet salad with onions and garlic, which would retain more of the vitamin content, but in the summer I prefer to not have my oven on.

Cool, peel, (the skins will slide of easily), and cut into bite sized chunks.

Add in finely chopped green onions and herbs, salt and pepper.

Drizzle with oil and choice of lemon (healthier) or vinegar and mix gently.

This salad is spectacular served both warm and cold. Enjoy!

 

 

 

 

Author: Monika Carless 

Editor: Renée Picard

Image: Courtesy of Author

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