Prior to trying this recipe I've never consumed raw beets. I didn't even know they could be eaten raw. Beets are a powerhouse of nutrients. According to Dr. Mercola, beets are high in immune-boosting vitamins (B, C, beta-carotene, and folic acid) and essential minerals (potassium, manganese, phosphorus and iron). Eating beets can help lower your blood pressure, boost stamina, fight inflammation, prevent various forms of cancer and support liver detoxification. Surprisingly the green leafy tops are the healthiest part of the plant, so don’t throw them away. They can be added to green smoothies, vegetable juice or sautéed with other greens like spinach and chard. My friend Julia shared this recipe with me years ago and it has become one of my favorites.
2 medium organic raw beets, julienned
1 medium organic apple (Gala), julienned
1 medium onion, thinly sliced
6 pickles, julienned or diced
1 bunch parsley, finely chopped
Sea salt, to taste
¼ cup favorite oil (extra virgin olive, unrefined sesame, and/or unrefined cold pressed sunflower)
Mix all ingredients in a large bowl. Cover and marinate for 1 – 2 hours prior to serving.