The flu was rather brutal on this household this month. I spent 10 days in bed and began to wonder if I was ever going to be able to breathe without chest pain again. When I finally made it back into the kitchen, I knew we needed something healthy to purge our liver and fresh that didn’t taste like chicken noodle soup. My husband was hankering for fresh beets, so this is what I chose to make.
What you will need:
2 medium beets with greens scrubbed and rinsed
1/2 small head cabbage
2 carrots, scrubbed
1 bunch green onions, cleaned and chopped
1/2 c walnut oil (or oil of your choice, unrefined coconut does not work well)
1 lemon, juiced
1 tsp. Bragg’s Liquid Aminos
1/2 tsp minced garlic
1/8 tsp fresh cracked pepper
Salt to taste
For the dressing, simply whisk all ingredients in a glass measuring cup and let the flavors blend while preparing the salad. Pour into a cruet or simply leave in the measuring cup to serve.
For the salad, first, chop your beet greens into bite size pieces and lay them on a plate. Using a food processor and a shredding blade, grate cabbage, beets and carrots, layering them on top of the beet greens.
Then cut your avocado in half lengthwise around the pit. Twist in two. Using a knife, and holding the first half of the avocado, gently slice through the avocado meat. Use a spoon to scoop it out of the shell and place on top of the grated carrots. Repeat with the other half. Sprinkle green onions on top. Serve
Makes 6-8 servings as a side dish.