I was traumatized as a child … by the taste of canned beets! Metal and food tastes should never mix. I know I’m not alone because I met several people Thursday who had similar experiences. How do we overcome this trauma? Fresh beets!!
The raw beet salad below is a fantastic example of how to use fresh beets. My friends Patrick and Lori from Natural Alliance introduced me to this recipe, and it’s quickly become one of my favorites. Part of what I love is the flavor combination – ginger, garlic, and lemon are the perfect balance to the sweetness of the beets, carrots and apples.
Yesterday I took the salad to a local company’s Wellness Fair. And I’m happy to report that a lot of folks were beet converts! So give it a try yourself and let me know what you think!!
Red Cabbage, Beet, Carrot and Apple Raw Salad
2 cups shredded red cabbage
2 medium beets, peeled and shredded
5 medium carrots, shredded
1 large Granny Smith apple, peeled, shredded
Dressing:
Juice of one lemon
2 tablespoons extra-virgin olive oil (you may need to add more)
¾” inch peeled ginger root, finely minced
3 cloves of garlic, minced
Sea salt and freshly ground pepper
Combine all shredded ingredients together. Mix dressing ingredients together and pour over shredded mixture.
Allow to stand for a few hours prior to serving.
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