Starters, Salads, Soups

Beet Yogurt Salad

Beetroot salad

Beetroot’s beauty is the lush deep purplish hue combined with yellow corn, bright green pesto and pure whiteness of yoghurt. Can you imagine your salad plate in such colours! The wonderful gift of nature, beautiful colours which no human can mimic! Our eyes can pick 10 000 different combinations of colours.

When choosing a beetroot, pick it up and feel that its heavy for its size and is unbruised and has no damage on the surface. Best to buy beets with green tops still on, looking fresh. The leaves are edible as well, or you can use juice it as well.

Most people use beetroots as a side dish without much understanding of its valuable health benefits with research on vegetables and fruits nutritional, benefits for health. The sweet and earthy rustic charm of beetroots is being enjoyed and better understood for its well-deserved health credentials. The purplish-red hue of beets are overwhelmingly vibrant; it will turn all other vegetable red when you mix beetroots. To prevent that from happening, soak the sliced beetroots in water mixed with two tablespoons of vinegar. The colour comes from beet rot are betanin, anthocyanin a pigment. It is commercially extracted to create natural food colouring and dyes.

Originally from Europe, beets were first cultivated on a large scale by the Romans. By around the 19th century, the people discovered that it has exceptionally high sugar content for a vegetable. They then used commercially to extract sucrose from the beet plant called beet sugar.

Beetroot salad: You can slice and roast them with coconut oil, squeeze lemon juice over it and a sprinkle of cayenne powder. Layer it with macadamia cheese, goat or sheep cheese.

Raw: Consuming beets raw is best, but most people like to cook it and eat it soft. When cooked, the powerful betalain is significantly lost, and the oxalic acid may form calcium stones in the system when heated.

Juice: Beet juice goes well with a combination of pineapple, ginger lemongrass leaves or apples, lemon, and ginger. Blend everything until smooth and filter the juice or put it all in a slow juice extractor. You can also add carrots, cucumber and celery. Don’t drink beet juice concentrated by itself as it is too strong for the system and may provoke vomiting or diarrhoea. Always mix it with other vegetables and fruits.

Pickle/Sourkraut. Peel it, grate it, add apple cider vinegar (unpasteurized), sea salt, honey or raw agave (and herbs). Let it stand for at least 24 hours or at room temperature.

Inflammation: Anthocyanins causes the deep purple colour and Choline is a vital and versatile nutrient in beetroot; this chemical helps with skin, eye and liver health: sleep, muscle movement, learning, and memory.

https://pubmed.ncbi.nlm.nih.gov/26192537/

Beet Yogurt Salad

Print Recipe
Serves: 6-8 Cooking Time: 20 mins

Ingredients

  • 2 medium beet roots skined and grated
  • 2 cup thick yogurt or coconut cream
  • 1/4 cup honey or rice or maple syrup
  • 1 teaspoon black pepper
  • 1 teaspoon salt to taste
  • 1 tablespoon of grated ginger for juice

Instructions

1

Grate Beet roots and place into a bowl.

2

Add yogurt cream, salt, pepper, squeeze ginger juice and honey and mix well.

3

You can serve it as a salad dressing or as a salad as it is.

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