Beet Bop Salad
This is an amazing raw beet salad from Julie Daniluk, R.H.N., and her new book Hot Detox: A 21 Day Anti-Inflammatory Program to Heal Your Gut and Cleanse Your Body.
I recommend this book to most of my patients, and I recommend it to you now. It is so full of excellent information about nutrition and digestion and ancient Ayurvedic and Chinese wisdom that would take too long for me to explain during a patient visit, as well as absolutely FABULOUS recipes!
She shares that beets are one of the best plant sources of betalains, which are very strong anti-inflammatory phytochemicals, and pea sprouts are very high in vitamin A which supports the immune system. The liver and blood really benefit from this recipe and if you aren’t a fan of beets, you may be pleasantly surprised how good this salad is.
- 4 cups grated raw beets
- 2 cups pea shoots
- 2 pears, cored and chopped
- ½ cup raw pumpkin seeds
- 1 Tbsp poppy seeds
- ¼ cup organic lemon juice
- ¼ cup extra virgin olive oil
- 1 Tbsp freshly grated ginger
- ½ tsp pink rock or gray sea salt
In a large bowl, combine all the salad ingredients.
In a small bowl or measuring cup, combine all of the dressing ingredients and then pour over salad, toss and serve.
This makes 4 servings or 8 side salads. Keep refrigerated and use within 4 days.