If you think raw veggies sound boring, think again! The vibrant flavor of fresh ginger, mint and lime in this salad will dance on your taste buds, while the sweet notes of shallots, beets, orange zest and carrots round out the tang to make an incredibly tasty dish.
If the description and picture of the end product are not enough to convince you, try it because it’s super healthy, especially for women who are nursing or pregnant. Capitalizing on the nutritional power of raw vegetables, this salad provides an excellent source of folate, a mineral essential for women looking to get pregnant or in the early stages of pregnancy. It's also loaded with Vitamins A, C & K, Potassium and Fiber. Because this salad contains complex carbohydrates as well as Iron and Calcium, it's also a great breastfeeding food.
This recipe was shared with us by our long-time friend, health guru and professional athlete extraordinaire Jessie Stensland. We made a few minor tweaks to present you the recipe below.
1 cup julienned beets (very finely chopped or shredded also works)
1 cup julienned carrots (very finely chopped or shreded also works)
½ cup fresh mint leaves
½ cup beet greens (optional)
1 medium shallot
1 lime (juice)
4 ¼ rounds peeled fresh ginger
2 teaspoons olive oil (walnut or grape seed oil can also be used)
grated orange peel
pinch of salt
Wash and peel the beets and carrots. Using a julienne peeler, hand held grater or Cuisinart, cut the beets and carrots. Wash the beet greens, remove any large veins and cut crosswise along the leaves to form strips.
Combine the veggies in a bowl and set aside.
Place ginger, shallots, mint, lime juice, olive oil and pinch of salt in a food processor (you can also finely chop these by hand). Once fully blended, pour mixture over cut vegetables. Hand mix the ingredients until they are fully coated and let sit for 15-20 minutes so the flavors can fully absorb.
Before serving, top off the salad with a bit of freshly grated orange peel.
Beets can be messy. If possible use gloves. If not, try the following: When working with a hand held julienne peeler, keep the long end of the beet intact and allow it to serve as a grip when using the peeler. If you are using a grater then leave one side of the beet unpeeled and hold that side in your hand as you grate.
All of the ingredients in this recipe can be chopped by hand and in this case, the smaller the better. No matter what cut you choose, make sure the same method is used for both the carrots and beets.
Try adding a bit of pasteurized goat cheese to this divine creation for an extra bit of protein and calcium. Yummy!
Make this salad on a weekend and keep it in the refrigerator to enjoy throughout the week. It goes well with pita bread and whole grain wraps. If you’re looking for it to keep, refrain from adding the beet greens until you are ready to eat.