Beetslaw – a Super Healthy Summer Crunch

I LOVE beets! Besides being so darn BEETiful 🙂 and beyond their sweet taste, they have super health powers! Loaded with vitamins, minerals and fibers, beets are good for your liver, kidneys and even your bones. Among the long list of super health powers – beets help control blood pressure and even fight cancer! Beet Ya!

Beets go way back into ancient times; some historians suggest they originated in North Africa (!!!) – Hello! No wonder Tunisian Jewish cuisine has so many recipes with beets.

Vacation is a great place to be inspired by food: This summer on our vacation to Israel it happened to me:

Two (Kibbutz) Inspirations

Usually I just drink water, but we were in the land of amazing produce and so natural juices of fruits and veggies were flowing everywhere. The Kibbutz we stayed on had a yummy little place called “Rona” and I got hooked on their natural juice combo of beet, green apple, carrot and orange. My other inspiration was when we had lunch at my sister in-laws (at another Kibbutz!) and my sister’s brother in-law made a tasteful and refreshing beet slaw I couldn’t get enough of…

After being double inspired and when I came back home, this beet slaw was born.

You will need:

1 medium Beet

1 medium Kohlrabi

3 Carrots

Green Apple

For the Dressing:

1 Orange (2-3 tbsp. freshly squeezed orange juice)

1½ tbsp. Silan

1½ tsp. Apple Cider Vinegar

1½ tbsp. Olive Oil

1 tsp. Salt

½ tsp. Black Pepper

Let’s do this!

Start by peeling the root vegetables: Carrots, Kohlrabi and Beet. Beets leave evidence… If you don’t want to get your hands stained by the beet color, use gloves when handling beets. But I don’t think it is such a big deal; beet color that gets on my hands usually comes off after a shower or two…

For this slaw I like using a mandolin slicer, but you can use your food processor slicer or even a grater.

I like this slaw sliced THINLY especially since we are using raw beet.

This is the easiest way to handle the green apple…

Transfer all our sliced buddies to a large bowl and do the “lift and drop” couple of times to mix them together gently.

Time for the dressing…

Juice the orange into a separate small bowl. Add the rest of the dressing ingredients: Silan and apple cider vinegar. Whisk in the olive oil and add Salt and pepper. Whisk well…

When you’re ready to eat, pour the dressing on evenly and gently mix the slaw using the “lift and drop” method once more.

This makes a great lunch point of focus or a side dish at dinnertime.

Munch and Crunch!

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Quick Recipe:

Beetslaw-

Thinly slice Kohlrabi, Carrots, Beet and Green Apple.

Transfer to a large bowl and mix gently.

Combine all dressing ingredients: Orange Juice, Silan, Apple Cider Vinegar, Olive Oil, Salt and Black Pepper.

Whisk dressing well.

Pour evenly on the beet slaw and mix gently.

 

Crunch Away!