Adrienne Gajownik


Raw beet salad with dill & walnuts

Everyone seems to go pumpkin crazy this time of year. But there's another vegetable that shows up at the farmers market that often gets overlooked. The humble beet. I know some of you might dislike beets, but please give them another try. Any beet lovers out there? I've mentioned this before, but it took me years to appreciate beets.

Beets are excellent for your health. They're great if you want to detox or cleanse which means they support a healthy liver. They also provide the body with beneficial antioxidants and phytonutrients.
I usually roast beets, but today I decided to grate them into a lovely raw salad. I also added apple, ginger, orange juice, balsamic and dill. It was a nice contrast eaten with a warm bowl of butternut squash soup.
Look at that beautiful, deep red color. You know that means it must be good for you. Oh and don't toss out the beet greens. Save them and cook like any other leafy green.

Raw beet salad with dill & walnuts
4 large red beets, peeled
1 golden delicious or gala apple, peeled
1.5 inch piece of ginger, peeled
1.5 T balsamic vinegar
1 T freshly squeezed orange juice
1 tsp cider vinegar (optional)
2 T walnut oil or olive oil
1 T dill, minced
1/2 tsp salt
dash of cracked pepper
Toasted or raw walnuts, to garnish

Grate the beets, apple and ginger (with the grate attachment of your food processor or a cheese grater). Add the next seven ingredients into a small jar (with lid). Screw on the lid and shake. Pour over the beets and mix well. Garnish with walnuts and serve.