alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Shredded Beet Salad with Creamy Avocado and Strawberries

    Share

    Shredded Beet Salad with Creamy Avocado and Strawberries

    Beets can be eaten raw, boiled, steamed, roasted, or sautéed. They are high in carotenes, which have proven antioxidant activity and help to protect us from heart disease and other chronic degenerative diseases. Beets have also been shown to protect against carcinogens, support liver cleansing enzymes, and protect against colon cancer. They contribute folic acid and potassium.

    Advertisement

    Berries add more fibre, vitamin C, and more colourful carotenes. Strawberries in particular contain ellagic acid, a potential cancer fighting ingredient.

    2 large beets, peeled and shredded
    1 1/2 Tbsp (22 mL) extra virgin olive oil
    1 tsp (5 mL) mustard seeds
    1 Tbsp (15 mL) honey
    2 navel or blood oranges
    12 strawberries, thinly sliced
    2 avocados, thinly sliced
    2 Tbsp (30 mL) fresh mint, chopped

    Place shredded beets in a medium bowl and set aside. Heat olive oil gently in a saucepan over medium heat. Add mustard seeds and cook about 1 minute, until they pop and change to a grey colour. Remove pan from heat and stir in honey. Pour this mixture over beets and toss to mix well.

    With a sharp paring knife, peel oranges, removing white pith. Cut oranges along the “equator” to make large 1/4-in (1/2-cm) thick circles. Divide orange circles among 4 plates and top with shredded beet mixture.

    Decorate with strawberries and avocado slices and garnish with fresh mint. Serves 4.

    source: "Your Vegetable Garden May Be Your Best Nutrient Source", alive #374, August 2005

    Advertisement

    Shredded Beet Salad with Creamy Avocado and Strawberries

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.