My crazy raw beet salad

I have once again been inspired by Wardeh at GNOWGFLINS.

I enjoy salads, but I am burned out on romaine lettuce . . . and spinach . . . and even that great box of organic mixed greens at Costco.  So, I would buy all these things and then never make salad.

Then I read Wardeh’s post on slaws… and it’s changed me.

Up to now, the only way I’ve known how to prepare greens was to cook them.  I’ve never considered eating them raw.  After making many of Wardeh’s recipes, I have come to trust her judgement and I dove in.

I recently started ordering from Azure Standard and bought five pounds of beets.  I love canned pickled beets, but I didn’t have a plan for what I was going to do with five pounds of fresh ones.  One night I considered just eating them raw and so I grated them up, added them to the slaw and wha-la… my favorite slaw/salad!  I now make enough slaw for 2-3 days and keep it in the fridge, mixing in a variation of Wardeh’s vinaigrette right before serving.

I put in whatever sounds good at the time: apples, beets, carrots, collard greens, kale, celery, raisins, dried cranberries, walnuts, broccoli, green and red peppers, red or green cabbage, other dried fruit or nuts, and greens that I see at the market that I don’t even know their name.  Some of these veggies need to be hand chopped – the greens, peppers, celery – but the rest can be grated in the food processor, saving me a ton of time.  The thing that is so great about these slaws is that everything is cut up so finely that you get a variety of different flavors with every bite.  Adding the sweetness of beets, carrots, apples, and raisins might make it easier to introduce this dish to slaw-spicious family members. 

I just love this slaw and my body feels fantastic now that I’ve eaten it almost every day for the last couple weeks.  If that is not enough, my tummy is flatter and I’ve lost 4 pounds.  I’m sure it’s because I’m substituting this low-calorie, high-fiber slaw for other foods that, while healthy, still have more calories.  Due to the high-fiber content, your tummy does feel nice and full, so you don’t leave the table hungry.

Jen’s Crazy Raw Beet Salad

• 2-3 collard green leaves, including stalks, finely chopped
• 4-5 kale leaves, including stalks, finely chopped
• 2 beets, peeled and grated
• beet greens, finely chopped
• 2 apples, including peel, grated
• 2 large carrots, grated
• 1 cup raisins 
• 2-3 celery stalks, finely chopped

Chop, toss, and devour!

My Favorite Vinaigrette

• 1/2 cup grapeseed oil
• 2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 teaspoon raw honey or raw agave
• 2 tablespoon prepared mustard
• 1/2 cup raw apple cider vinegar

I make this recipe in a recycled sesame oil bottle and it fills it up.  (I like to reuse glass bottles & jars.)  I simply put a funnel on the bottle, add the ingredients, and shake!  This amount is good for about a week for my family.  I like the extra zing of the apple cider vinegar and the super mild flavor of grapeseed oil, but use whatever vinegar and oil you enjoy.

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