Vegan day 34: Beet salad
I think I get a gold star today!
3 salads 3 days in a row and all raw (well practically raw!)
Recently I have come to really appreciate beets.
- Not because they are high in folate, manganese, potassium, fiber and vitamin C (which they are!)
- Not because they have a unique phytonutrient called “betacyanin” which gives it it’s red color (which they do!)
- Not because they made George Mateljan’s list of the “World’s Healthiest Foods” (which they did!)
Instead, I have this recipe posted on my Facebook page from a friend:
Beet salad
- Beets- 3 cubed
Carrot- 1 peeled
Green apple- 1 cubed
Sunflower seeds -1T
Lemon juice- fresh
Extra virigin olive oil
Black pepper
I was debating whether or not to cook the beets. Sometimes these vegetables can be difficult to cut in their rawest form- however, most certainly more nutritious. When you boil vegetables, most tend to lose their vitamins and enzymes.
I soaked the beets in some hot water. Cleaned them well and then chopped them into cubes. I boiled some water and threw the diced beets into the water for 60 seconds- compromise ok! I strained and SAVED the water to be used as a veggie stock base for some grains I will be making later in the weekend. I put the chopped beets into a bowl and then mixed in the rest of the ingredients.
The recipe’s directions were less explicit than my already not so detailed explanations lol- they say “place everything in a bowl and mix well.”
This was far more delicious than I had expected!
Disclaimer: The information given here is for eductional purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
