Thursday, January 13, 2011

Raw Vegan Beet And Radish Salad With Meyer Lemon Vinaigrette

Raw Beets are Wonderful!
Most people are familiar with roasted beets but if you've never tried eating them raw, you're in for a real treat. My husband won't touch a cooked beet with a ten foot pole but he absolutely loves them raw. Since radishes are one of his favorite foods, I thought I'd delight him by combining them with raw beets and a lovely vinaigrette made with Meyer lemons. I've got a garden full of beets right now and someone gave me some Meyer lemons from their tree the other day so this is a great way to use up these wonderful, fresh ingredients!
Health Benefits
The health benefits of beets are numerous. Their high content of carotenoids and flavonoids give them powerful antioxidant properties allowing them to help prevent cancer and cardiovascular disease. They have been long known as blood purifiers, for having anti-inflammatory properties and for helping gastrointestinal disorders.
Beets are high in dietary fiber and are a very good source of folate making them a great food to eat if you are pregnant! They also contain a good amount of potassium and manganese. One think to watch for, however, is their oxalate content. Mostly found in their edible greens, oxalate could interfere with your calcium intake so if you are taking calcium supplements, take them between meals.

Hold beets by stem and wear plastic gloves when peeling.
Cut beets into small matchstick sized pieces

Low Calorie Salad
Here's a good recipe to use on your Weight Loss Program

Raw Beet and Radish Salad with Meyer Lemon Vinaigrette
[makes 2 servings]
1 tablespoon freshly squeezed Meyer lemon juice
1 tablespoon raw, unfiltered apple cider vinegar
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper to taste
2 medium sized beets, peeled and sliced into matchstick sized pieces, (1 1/2 cups)
6 radishes, cut into matchstick sized pieces, (3/4 cups)
2 pieces butter or red leaf lettuce, cleaned and dried

To make the vinaigrette, mix the lemon juice, apple cider vinegar, olive oil, salt and pepper.
Place the sliced beets and radishes in a bowl and toss together with the vinaigrette.
Place the lettuce on two small plates.
Spoon the beets and radishes over each lettuce leaf.
Serve immediately or if you want to make ahead, mix the beets and radishes with the vinaigrette, cover and refrigerate.

Per serving: 122.2 calories, 7.0 g fat, 1.0 g saturated fat. 0 mg cholesterol, 2.3 g protein, 13.4 g carbohydrates and 4.5 g dietary fiber.

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1 comment:

Debra said...

I am so jealous that you are getting beets out of your garden and I have a yard full of snow. Your salad looks delicious and and so healthy. I will give this a try with one of my meals this weekend:)