BEETROOT SALAD WITH PARSLEY GARLIC DRESSING, WALNUTS AND RADISH SPROUTS

BEETROOT SALAD WITH PARSLEY GARLIC DRESSING, WALNUTS AND RADISH SPROUTS

Sometimes it seems to me that it is very difficult to sell the idea of healthy food to some people. Somehow healthy food has a reputation of being bland and boring. Can food be pleasurable, tasty and healthy at the same time?

Christ Wark (chrisbeatcancer.com), in one of his podcasts, said that when he was going through his most intense healing period he began to see food as fuel rather than pleasure. He was focused on flooding his body with nutrition, eating for the sole purpose of healing his body. And he ultimately succeeded. Yes, eating the same salad or glass after glass of vegetable juice day in day out may become repetitive and boring but also in a way comforting.

When you switch from processed, over-salted, over-enhanced foods to healthy as nature intended nutrition you will, over time (this may take just a few weeks), learn to appreciate the true flavour of food. I like to tell my clients to imagine what the healthy food is doing in their body. Or in fact any food. We all know that eating a donut won’t bring any benefit to your health, there is no nutrition in a donut (unless you count artificial vitamins and minerals added to the flour). Eating a plateful of vegetables, on the other side, will flood your body with minerals, vitamins, enzymes and phytonutrients. If you can imprint this into your mind your choices may just become easier.


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Let’s practise with my beetroot salad:
Beetroot:
rich in folate and manganese, supports liver detoxification, anti-inflammatory
Parsley:
rich in vitamins and minerals, diuretic (supports kidney detoxification), anti-oxidant, anti-inflammatory
Garlic:
vasodilator (beneficial for cardiovascular health), anti-inflammatory, anti-bacterial and antiviral, anti-cancer, source of selenium
Walnuts:
rich in vitamin E, omega 3 fats, anti-inflammatory and anti-oxidant, rich in magnesium, cooper, manganese, biotin and molybdenum, lower LDL cholesterol
Olive oil:
anti-inflammatory, anti-oxidant, protection from cancers of the digestive tract, can slow down growth of harmful bacteria (i.e. Helicobacter)
Radish sprouts:
anti-cancer, rich in minerals, vitamins and enzymes, aid liver detoxification, source of phytoestrogens
Cider vinegar:
helps regulate blood sugar balance, lowers cholesterol and triglycerides, helps break up mucus, aids digestion

If you are a beetroot lover like me you will adore this recipe. And as you see it will love you back. I already made it twice this week…


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BEETROOT SALAD WITH PARSLEY GARLIC DRESSING, WALNUTS AND RADISH SPROUTS
Serves 2-4 (4 as a side salad)

10 baby beetroot or 5 medium size (any colour)
1 large clove garlic
handful of parsley (about 2-3 tbs chopped)
4 tbs cider vinegar (I use non pasteurised)
3 Tbs cold press extra virgin olive oil
few walnut pieces (about 1 tbs)
handful of radish (or broccoli sprouts)

  • Clean the beetroot, cut of the stalks but be careful not to expose the flesh as this will cause the beetroot to bleed out into the cooking water. I leave the roots intact.
  • Boil in water for about 30min (this will depend on size) till beetroot is tender.
  • Drain the beetroot, let cool. When cool enough to handle slip the skins off. Cut into bite size wedges.
  • Arrange the beetroot wedges in a single layer in a shallow bowl.
  • Next make the dressing: crush or finely chop the garlic clove and chop the parsley. In a small bowl whisk together the olive oil and vinegar with a pinch salt. Stir in the garlic and parsley.
  • Pour the dressing over, scatter with walnuts and place a mound of sprouts in the middle.


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