Viewing entries tagged
beet recipe

Comment

Apple Beet Celery Salad

Apple, Beet and Celery Salad

Personally, I like a light breakfast and then my heavier meal comes at brunch or lunch time. One of my favorite light breakfasts or afternoon snacks is my Apple Beet Sesame Seed Salad. This salad is made by grating the beet and apple on the very smallest slanted grid on the grater. This grid creates beet slices that are very small and juicy, and the apple comes out almost like applesauce. I add some ground sesame seeds (the white hulled kind) and top with walnuts. Since I hate grating, I don’t make this often, but I must admit that I love, love, love it.

This morning I had these beautiful beets that were of the lighter variety, white with red lines going through them. They are called Di Chioggia Beets. They are sweet like the red variety with a slightly less earthy taste. I grated it along with a half an apple I had in the fridge and added some chopped celery. I topped it with walnuts and enjoyed a most delicious light morning meal just before my coffee.

Ingredients

½     beet – finely grated

½     large apple 

1      celery stalk- chopped fine

Top with rinsed walnuts

Mix all together and enjoy!

 

Comment

3 Comments

Beets Recipes: Raw, Cooked and Roasted

   

Beets: with butter or flax, salt and pepperAhhhh, beets. Another veggie I just can’t get enough of lately. Besides making Beet Kvass, raw beet/apple salad, roasting them, and other variations of cooked beets, beets are just divine when cooked in some water then topped with your favorite oil, butter and salt.

 Here is my favorite simple beet recipes that sings with flavor and luscious richness.

Wash and slice beets into rounds. Put into a saucepan and with enough water to barely cover them. Begin cooking on high heart, and then reduce and steam until tender. You can also slow cook them. The time will depend on the thickness of the cut beets and your desired tenderness.

Purchase hulled sesame seeds. Put about ¼ of a cup into a coffee grinder or blender/vita mix, and blend them into a soft powder. (Be careful not to over grind them as they will turn to a sesame butter, which is Tahini. Make extra powder and refrigerate for next time!

When your beets are tender, drain off the liquid they cooked in and place them into a serving dish. Top beets lavishly with this sesame powder, and then pour a tablespoon or so of Barlean’s Flax Oil. Top with Celtic Sea Salt. That's it! Trust me, the sauce that is naturally created from the rich combo of sesame and flax oil delivers the best of raw and cooked foods together. The sesame seeds and flax oil are raw, which provides value to your body. And, the beets are delicious and easily digestible.

Don't forget the beet greens. If you have them attached to your fresh beets, include them in your cooking. I love, love, love them. Chop the stems from the leaves if you like, then place the leaves on top of the beets when they are about half way cooked. Then enjoy them all together.

 

Learn how to revolutionize your diet life with the new "4-Week Dietary Makeover", a course that will gives you everything you need to know about nutrition and how to make luscious foods easily, affordable and simple.  Click here to learn more.

 

3 Comments