Grated Beetroot & Spring Green Salad

A salad rich in fiber and nourishing nutrients to support digestion and liver detoxification is the perfect early spring bowl for transitioning between seasons and beginning a new cycle,

Raw foods are energetically colder and can be harder for some people to digest. To support your digestion, add warming dressings, spices, and fresh herbs. Spices like ginger, cumin, paprika, chilli, turmeric, black pepper, mustard, allspice, clove, and anise are warming. Herbs like mint, parsley, dill, basil, fennel, cilantro, sage, rosemary, and thyme can aid digestion and nutrient absorption.

  • Serves makes 6 cups
  • Cooks in 0
  • Prep time 10 min

Ingredients

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  • 4 cups spring greens*
  • 1 beetroot - grated
  • 1 cup red cabbage - fine slice
  • 1 cup fresh herbs - fine chop
  • 1 daikon radish - juilienne | matchstick
  • 2 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 cup sprouts - optional
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Method

 

Grated Beet & Spring Green Salad

 

Wash all your veg and spin your salad greens.

 

Peel and grate beetroot directly into a bowl using a box grater.

 

Peel and slice julienne | matchstick style purple daikon radish. Cut cabbage into 1/4, then finely slice.

 

Mix all ingredients in a salad bowl or storage dish with a lid.

 

Store in the fridge, with the lid on, without dressing.  

Chef Hat Icon Serving Ideas

With a splash of apple cider vinegar.
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette spiked with spices like cumin, smoked paprika and allspice.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SPRING GREENS any mix of spinach, arugula, kale, bok choy, Swiss chard, beet greens, radish and turnip greens, mizuna, rocket, lettuces, purslane, lambs quarters, ground ivy, dandelion greens, sprouts, microgreens, and sorrel.

 

SWAP BEETROOT for grated carrot, summer squash, zucchini, yellow beet, apple, cabbage, cauliflower, and kohlrabi.

 

SWAP DAIKON RADISH – for any radishes in season – thinly sliced.

 

FRESH HERBS – use parsley, chives, scallions, cilantro, dill, sorrel, basil, mint, dandelion, wood sorrel and bronze fennel.

 

SWAP PUMPKIN SEEDS for any other nuts and seeds that you like.

 

ADD any finely sliced, raw vegetables you like: celery, rhubarb, radish, sliced snow peas or snap peas, yellow zucchini, and carrots.

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.

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