Beautiful Borscht Salad

April 18th, 2010 · Lisa · gluten-free, raw, Recipes, Savory, sugar-free · Comments



This month marks the first instalment in a new blog event hosted by Ricki from Diet, Dessert & Dogs and Kim from Affairs of Living


These fabulous women have both been working hard to improve their health by adhering to specific dietary parameters. As a women with a number of food sensitivities (including animal protein!) I appreciate any effort to highlight how delicious life can be without processed foods, sugars and animal products. That’s the idea behind the SOS kitchen challenge, compile a compendium of amazing recipes starring one ingredient and free of common allergens. You’ll have to check their sites at the end of the month for the full recipe round-up.

The ingredient selected for this month is BEETS




I love beets, both roasted and raw. They are packed full of nutrients, touted for their power to reduce our risk of cancer, heart disease and inflammation. Beets are a rich source of fibre, potassium, iron, vitamin C and folate.


Folate is essential for building DNA and amino acids. This function makes folate important during pre-pregnancy and throughout gestation. But folate is fragile, it is easily destroyed by boiling and roasting so eating steamed or raw beets provides a boosts to their benefits.


When I think of beets, Borsht immediately comes to mind. I’ve never had Borscht but the Russians seem to love it. Knowing that I wanted to highlight a raw recipe using beets I decided to create a salad inspired by all the flavours in a traditional Borscht soup.

Beautiful Borscht Salad

2 cups shredded celery root
2 cups shredded carrot
2 cups shredded beet
2 green onions, sliced finely

Dressing:
1/2 cup cashews (soaked 4 hours and drained)
3 Tbsp water
juice of 1 lemon
1/2 tsp dried dill
salt and pepper to taste



This is an excellent recipe to exploit the expertise of your food processor. Use the shredding blade to make quick work of all those raw veggies.


Arrange the shredded veggies on a large platter. Blend the dressing ingredients in your blender or food processor until completely smooth. Drizzle generously on the salad.


Serves 4.

The authors of Becoming Raw also know how to celebrate beets, as in this
 Ruby Red Salad (p.295).

The recipe calls for shredded carrots and beets with walnuts, cranberries and parsley. You can add any dressing you like – this time I used a Orange-Poppy Seed dressing. This recipe is the perfect launching pad for many creative additions, I suggest adding: fresh berries, apple, orange slices or pomegranate seeds – but obviously I’m into fruit in salad.


What is your favourite way to enjoy beets?
Have you ever had beets in juice or smoothies? Check out Ricki’s beet smoothie recipe for more inspiration.
Do you like adding fruit to your salads or do you prefer to keep it a strictly savoury affair?


Training Update:
I ran 13 km today. My legs were a bit tired from yesterday but they felt fine once I got going. I came home to a bubble bath. 


I had to deal with some personal challenges today but I put on my DVD of the Gilmore Girls tonight and all of a sudden everything was right in the world. 

7 Comments

  1. Posted April 18, 2010 at 9:37 pm

    Okay I love beets so I cannot wait to make these recipes.

    I enjoy beets juiced or roasted, or even shredded in a salad!

    Pure2twins

  2. Posted April 18, 2010 at 9:41 pm

    Lisa, this just looks stellar! The colors are incredible. I love beets in any form–but really love raw beets in summer. Can't wait to make this–I bet the dressing is amazing. Thanks so much for entering the challenge! 🙂

  3. Posted April 19, 2010 at 6:38 am

    I never had a great interest in Borscht, but this salad sounds absolutely amazing! Thank you for the wonderful and simple recipe.

  4. Posted April 19, 2010 at 8:29 am

    I've enjoyed beets in a fresh juice made with apples, carrots, and fresh ginger. Last winter I threw in the addition of fresh kumquats, straight from a neighbors tree, and it was fabulous.

  5. Posted April 19, 2010 at 3:33 pm

    Beets are great – thanks for the ideas 🙂

  6. Posted April 19, 2010 at 8:57 pm

    Hi Michelle and Lori,
    What's your favourite beet recipe?

    Ricki, I'm glad you enjoyed my contribution to the challenge. I had fun dreaming about radiant red beets.

    Mihl, I hope you find the salad more satisfying then the soup version. Let me know if you try the recipe.

    Mindy, your juice recipe sounds incredibly refreshing! It makes me crave summer.

    I'm glad you enjoyed the recipe Antony!

  7. Posted April 19, 2010 at 11:39 pm

    Wow, this looks wonderful and I'm so excited to have found your blog! Thanks so much for participating and entering the challenge! I haven't seen your recipe submission to soskitchenchallenge@gmail.com yet, though, have you sent it? Please do so we can get it in our round up! PLease send by midnight on 4/20, this recipe is too good to miss!

    Thanks again! Kim | http://www.affairsofliving.com

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