Simple Beet Salad

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Beet Salad


Beets are rich in folate, manganase, fiber, potassium., vitamin C, magnesium, iron, phosphorus, and copper.  They are available all year round and can be stored in the refrigerator for 3-4 weeks.  It contains a high amount of tryptophan, which means that they can make you feel better!  They also contain a high amount of boron, which means that they can work as nature’s Viagra!  They can also cleanse your liver and purify your blood.  They are anti-inflammatory and anti-cancer food as well.  Why not incorporating more beets in your diet.  Try this simple colorful salad.  Feel free to use both red and golden beets and make it even more colorful!

2 large beetroots
1/2 cup chopped nuts (walnuts, pistachio nuts, almonds, cashews, etc.)
8 cups of salad greens

1.  Wash the beetroots and steam until you can easily insert a fork.  It goes faster if you have a pressure cooker.  Alternatively, you can roast the beetroots.
2.  Cool, peel and dice the cooked beetroots.
3.  Spread the salad greens on plates and add the diced beetroots on top.
4.  Pour your favorite sauce (I used raw cashew cream sauce below), and sprinkle some chopped nuts.

Raw Cashew Cream Sauce

1/2 cup raw cashews, soaked overnight with a pinch of salt
3 garlic cloves
1 inch (2.5 cm) ginger, peeled
1 Tbsp tamari*
2 Tbsp apple cider vinegar
1 tsp liquid sweetener of your choice (I used raw honey)
1/2 tsp salt
3 Tbsp water

Mix all the ingredients in a blender.

*You can use soy sauce if you are not sensitive to gluten.