My previous (and most common) experience with beets began at childhood where it was a cold side dish, often found wet, chunky and next to the loose corn. Needless to say it was unappealing and unappetizing. This is often how beets are served (from a can) and it honestly doesn’t give this fiber-rich, plum-hued vegetable any justice! My brother (who has a love for Indian cuisine) let me taste a beet appetizer influenced by Indian culture and I was blown away! It highlights the beet's color and showed me that it has different flavor and texture dynamics that can be aesthetically and appetizingly pleasing. Outside of a smoothie, I really wasn’t exposed to another form of using raw beets that was outside the box. This inspired me to make this paleo-friendly salad is a simple and refreshing way to whet your palette before a tantalizing entree. This raw mix offers antioxidants and vitamins (A, B6) and immunity strengthening properties while also boosting energy and brain power. It’s a handy recipe that can be used for meal prep, Meatless Mondays, the start of an at home three-course meal or a side dish for upcoming dinners or potluck events.
Prep Time: 10 - 12 minutes
Cooking time: 10 minutes
Total time: 22 minutes
Ingredients
1 medium Carrot, peeled and shredded
1 large Beet, peeled and shredded
1 medium Apple, sliced lengthwise
2 fresh Spanish thyme leaves, thinly sliced and minced
2 tsp Honey, room temperature
1 tsp.fresh Ginger thinly sliced
1 Lime, freshly squeezed
6 capfuls White Vinegar
Salt and black pepper to taste
Prep
Prep all vegetables, fruits and herbs. Place aside for immediate use.
Directions
Combine all prepped ingredients , herbs and seasoning into a medium deep bowl. Mix and season to desired taste. Serve alone or on a bed of mixed greens.
Servings: 2 - 4
Tips:
Wear gloves as beets can easily stain hands, underneath fingernails and clothing.
You can substitute honey with agave nectar (for vegans)
You can add a dash of red pepper flakes or cayenne for heat.
For multilayered texture effect, you can add dried cranberries and top with walnuts or almonds.
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