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Beet Poppy Seed Salad

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    Beet Poppy Seed Salad

    Beets are one of the best plant sources of betaine (129 mg per 100 g serving), which lowers C-reactive protein levels, a marker of heart disease and chronic inflammation. Pea sprouts are high in beta carotene and vitamin A. Retinol, which is an active form of vitamin A, plays a pivotal role in the development of our immune cells, which fight off foreign invaders that cause inflammation.

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    1/2 tsp (2 mL) grey or pink sea salt
    1/4 cup (60 mL) lemon juice
    1/4 cup (60 mL) hemp oil
    1 Tbsp (15 mL) grated ginger
    4 cups (1 L) grated beets
    2 pears, chopped
    1/2 cup (125 mL) pumpkin seeds
    1 Tbsp (15 mL) poppy seeds
    2 cups (500 mL) pea sprouts

    Mix together salt, lemon juice, hemp oil, and ginger.

    Combine beets, pears, pumpkin seeds, poppy seeds, and pea sprouts in a large bowl.

    Pour dressing over top, mix, and serve.

    Serves 10 as a side.

    Each serving contains: 156 calories; 4 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 18 g total carbohydrates (8 g sugars, 3 g fibre); 163 mg sodium

    source: "Whole Foods to Repair and Renew", alive #360, October 2012

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    Beet Poppy Seed Salad

    Directions

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