"Let thy food be thy medicine and thy medicine be thy food."
- Hippocrates
Make sure to set some aside for yourself if you're making this for a party!
If you don't like beets, it's probably because you've never tried my Unbeatable Beet Salad. Not only is it delicious (I've literally never had to bring any home from any potluck I've served with this), but it's possibly one of the healthiest salads you can eat: rich in magnificent antioxidants, vitamins, and minerals, high in fiber, and easy for the body to digest and assimilate, it's pretty hard to go wrong with this one, even for the pickiest palate: raw, vegan, gluten-free, and anti-inflammatory, there is even scientific evidence that suggests this salad may help relieve pain! It's also undeniably unique: you will be asked for the recipe!
You will need a large mixing bowl, preferably glass or stainless steel, and if you're grating the ingredients by hand, I recommend using food-safe gloves, as the fresh turmeric root will stain the fingertips yellow-orange for several days. Try to use organic ingredients!
- 1 large beet (bigger than a baseball), or a couple of small ones, grated
- 2-3 carrots (about the same volume as the beet), grated
- half a cup fresh turmeric root, finely grated
- 5 cloves of fresh garlic, minced
- one bunch fresh cilantro, chopped (about half a cup)
- one cup chopped walnuts (pecans will work too)
- quarter-cup of cider vinegar
- quarter-cup of grapeseed oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- sea salt, to taste
- 1 teaspoon fresh rosemary, minced (optional)
Combine all ingredients and mix well. Can be made a day ahead or served fresh. Makes about 8-10 servings (refrigerate leftovers: they're good for at least a week).
Turmeric root will stain skin: nobody will ask, but everyone will wonder...
While I have used garlic powder instead of fresh garlic in a pinch, do not assume you will get the same results using turmeric powder: fresh turmeric root is the "secret" ingredient that really makes this salad's special flavor (have fun: almost nobody can guess it!), and it is high in curcumin, which is where a lot of the magic of this salad's pain-relieving anti-inflammatory power comes from. With that in mind, however, it is also important to use freshly ground black pepper, because the volatile oils in pre-ground black pepper are nearly undetectable, and it is these oils that allow the body to take in and use the curcumin. Thus, in order to maximize the bioavailability and medicinal value of this dish, use fresh turmeric root, and fresh black pepper.
Enjoy!