I must admit, there was a time I really didn’t know what to do with beetroot. I’d pass it by at the farmers market every week wondering what on earth people got so excited about. Then one day, I decided that no matter what, I was going to really make the effort and see what culinary delights wanted to happen.

I ordered a big box from my local wholesaler (because I don’t do things in halves); tried all sorts – grating, baking, steaming and blending – and have since created some mouthwatering dishes as a result (mainly for my next book).

In this article I decided to share a simple, super-healthful salad recipe, because you can never eat too many healthy salads. This is the sort of thing I eat regularly for lunch. It serves well as a side dish with rice, potato wedges, millet or quinoa; or as part of a salad buffet medley along with a delicious dip (like my tasty sun-dried tomato tapenade pate here: Sun-dried Tomato Tapande).

Everything about this salad is health affirming. Here are some of the surprising health benefits of this ‘Ginger Beet Salad’…

Ginger promotes healthy cardiovascular health, helps circulation and acts as an excellent anti-inflammatory, anti-viral, anti-bacterial and anti-oxidant. Check out the full health benefits of ginger here: 10 reasons why ginger is so good for us

Coriander (cilantro) is an all round health affirming herb with a powerful synthesis of phyto-nutrients. It is also known to support heart health; to help balance blood sugar levels and is said to assist in the removal of heavy metals.

Almond Butter and hemp oil are an excellent way to bring healthy essential fats and anti-oxidants into your cuisine.

Beetroots are the perfect addition to any healthy lifestyle. As well as their impressive delivery of essential nutrients and anti-oxidants they have been shown to lower blood pressure and to support healthy liver function. I can’t rave about them enough, so  I created a whole article dedicated to the health benefits of beets here: Health Benefits of Beetroot.

Serves: 2 (or 4 if using as a small side)

Ingredients:

  • 1 large carrot
  • 1 large raw beetroot
  • Handful of white cabbage
  • 1 small apple (with skin)
  • Handful of coriander leaves (cilantro)

Sauce ingredients:

  • 1 heaped tablespoon almond butter
  • 1 tablespoon hemp oil
  • 1 lemon juiced
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon celtic sea salt
  • 1 teaspoon grated ginger
  • 1 teaspoon tamari
  • 1 teaspoon apple cider vinegar

Preparation:

  1. Grate the beetroot and carrot.
  2. Finely chop the cabbage.
  3. Chop the apple (with skin still on) into small cubes.
  4. Peel and finely grate the ginger and add to a jug along with all the other ‘sauce ingredients‘. Mix together with a spoon until you reach a blended consistency.
  5. Add sauce to the grated carrot & beetroot and chopped apple & cabbage – and toss together in a large salad bowl.
  6. Finally, roughly chop the coriander leaves and mix in.
  7. Serve fresh and enjoy.
Super-Healthful Ginger Beet Salad with Almond Butter Dressing

Super-Healthful Ginger Beet Salad with Almond Butter Dressing

Yield: 2 portions
Prep Time: 10 minutes
Total Time: 10 minutes

A delicious beetroot, carrot and ginger salad. serves well as a side dish with rice, potato wedges, millet or quinoa; or as part of a salad buffet medley along with a delicious dip. Everything about this salad is health affirming.

Ingredients

  • [i]1 large carrot
  • 1 large raw beetroot
  • Handful of white cabbage
  • 1 small apple (with skin)
  • Handful of coriander leaves (cilantro)[/i]

Sauce ingredients:

  • [i]1 tablespoon hemp oil
  • 1 lemon juiced
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon celtic sea salt
  • 1 teaspoon grated ginger
  • 1 heaped tablespoon almond butter
  • 1 teaspoon tamari
  • 1 teaspoon apple cider vinegar[/i]

Instructions

  • Grate the beetroot and carrot.
  • Finely chop the cabbage.
  • Chop the apple (with skin still on) into small cubes.
  • Peel and finely grate the ginger and add to a jug along with all the other 'sauce ingredients' and mix together with a spoon until you reach a blended consistency.
  • Add sauce to the grated carrot & beetroot and chopped apple & cabbage - and toss together.
  • Roughly chop the coriander leaves and mix in last.
  • Serve fresh and enjoy.
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