[Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
So I seem to be on a bit of a beet kick these days. Which is nice, since so many people tend to knock beets.
Well, whether it’s a kick or a knock, those poor battered beets are getting a raw deal. And I guess I won’t be helping the situation today, as I’ve made a raw beet salad.
With my recent vow to increase raw foods in my diet–and with the new year upon us practically commanding us to “Detox!”–this salad really fit the bill. Besides being incredibly quick and tasty, it’s a natural means to detoxify the blood and tone the liver. It also took barely five minutes to make (and probably less to polish off).
The minimalist dressing is both light and refreshing, containing but lemon juice, olive oil, and ginger–that’s it! It provides a zesty contrast to the crunchy sweetness of the beets. The cucumber serves up a lovely, juicy crunch of its own, while the sunflower seeds offer protein and yet a different type of crunch. (The beets will color everything a vibrant crimson, but no matter; the cucumber and seeds will retain their individuality on the palate).
Next time you want to give beets a big hug, go ahead and make this salad. (And then go wash all those pink stains off your midsection.)
Gingery Beet Salad
adapted from The Raw Gourmet by Nomi Shannon
A perfect light lunch, this refreshing salad will perk up your insides and delight your taste buds!
1 large beet, trimmed, peeled and washed
1/2 large cucumber (seedless is best, but any will work), cut into small chunks or matchsticks
1/4 cup (60 ml) lightly toasted sunflower seeds
1 tsp (5 ml) freshly grated ginger, or more, to taste
juice of 1/2 lemon (about 2 Tbsp/30 ml)
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
5-10 drops unflavored Stevia liquid (I like NuNaturals) or 1 Tbsp (15 ml) agave nectar or maple syrup, to taste
pinch fine sea salt
Grate the beet on the “medium” blade of your food processor, or using a box grater and place in a medium-sized bowl. Add the cucumber and seeds.
In a small bowl, whisk together the ginger, lemon juice, olive oil, Braggs, stevia and sea salt. Pour over beet mixture, toss to coat well, and enjoy. Makes 2 servings. Will keep, tightly covered, for 2 days in the refrigerator.
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Last Year at this Time: Sautéed Greens with Onions and Apples
Two Years Ago: Egg-Free Quiche with Millet Crust
© 2010 Ricki Heller
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