Happy New Year!!! (I know it is Feb 1st already and thus a bit late for this greeting.)
I can't believe it has been so long since my last post. Even though I have taken a long break from posting, I have been experimenting with lots of new dishes and flavors!
My first new dish to share with you is beet slaw. I have never done much with beets besides making borscht so I love having a new beet recipe, and one that uses fresh beets besides. Did you know that beets are one of the best natural foods to cleanse and strengthen your liver? Our livers are heavily burdened in today's world with toxins in both our foods and environment, thus eating foods that can detoxify your liver is a great idea.
This slaw is so simple to make and incredibly delicious. I have been eating it multiple times per week the last two months. Beets are cool weather vegetables and thus in season right now.
So just how delicious is it? So delicious that my niece's children (age 3 and 13 months) loved it! It just tastes vibrant. We made it several times while I was visiting her.
I have found that not all beets that you buy at the store are the same quality and thus affect how alive your slaw will taste. Some don't have much flavor - even expensive, organic ones. Unfortunately, I don't have any beets growing in my garden, which would be the best. So I look for beets that still have their green tops attached. I have had better luck with those tasting fresher. As always, it is about the quality of the ingredients you buy.
Ingredients (I use all organic):
1 - 2 Tbl salad quality extra virgin olive oil
pinch sea salt
Grate the beet, apple and carrot into a bowl. Zest half the lemon, and then cut in half. Into a separate small bowl, squeeze the juice from half of the lemon, add an equal amount of salad quality olive oil, the lemon zest, and a pinch of sea salt. Pour the dressing over the grated mixture and stir thoroughly. Keep refrigerated until ready to serve.