Beets, or beetroot in the UK, are one of my favourite root vegetables. Growing up, they were actually a treat for me. My Grandma Sasaki used to make pickled beets, and when we were having a formal family dinner, she would set some out on the dining room table to enjoy with the meal. My dad and I would secretly pick at the beets before the meal instead!
Right now, my local grocery store is selling organic ones in bunches, so naturally I’ve been taking full advantage of this. I’ve roasted them to eat as a side with meat, or tossed them into a salad of some kind. I’ve even been drinking beet(root) juice.
Beets are also great from a nutritional perspective. They help build muscle glycogen to allow you to withstand a high intensity session, and have a host of health benefits. Raw beets, like the ones in this slaw, contain much iron, making it great for women and those with anemia. They’re also high in antioxidants, which help combat oxidative stress brought on through poor diet and stressors in one’s – work, environmental, emotional, financial, even exercise. And fun fact: beets are a natural aphrodisiac, apparently!
This quick slaw was inspired by a few salads I’ve had lately, all of which contained raw beet(root). I thought why not make one myself?
* serves 2
prep time: 15 minutes
1 medium beet(root)
1 medium carrot
1 medium apple (I used Gala)
1 tbsp Extra Virgin Olive Oil
1/2 tbsp Apple Cider Vinegar
Pinch each of salt and pepper
1. Cut your apple into segments and discard the core. Peel your carrot and beet(root), unless organic. Then you can keep the skin on. In a medium bowl, grate the each one.
2. Transfer this mixture into a sieve, and place this sieve over a large bowl.
3. With your hand, repeatedly squeeze the mixture firmly, slightly pressing it into the sieve to get the juices out. You don’t want a puddle of juice at the bottom of your slaw!
You should get about one espresso shot worth of liquid…. which you should promptly drink because it tastes amazing!
4. Transfer back to the medium bowl, then add the Extra Virgin Olive Oil, Apple Cider Vinegar, salt and pepper. Mix well and serve!
We enjoy this as an accompaniment to meat or fish, or combine it with other ingredients to make one kick ass salad. You could also put it in a paleo-friendly wrap, with a delicious sauce and meat. This dish will also last a few days in the fridge, but how could you not gobble up all the goodness immediately??!?!
This recipe is paleo, primal, Whole30 compliant and AIP compliant! My first recipe for Autoimmune Protocol Paleo! Branching out! It’s also just plain delicious.
Warning: this slaw will lead to pink pee and purple poo. Just saying 😉
What’s your favourite summer vegetable?
How do you like your beets?