Beet Blast Salad
A great side dish for any season, this fermented beet salad is bursting with flavor and tanginess.
Like sauerkraut, you can add other veggies like grated carrots and chilies to add a nice kick. You can omit the raw sauerkraut juice, just add a bit more sea salt. Raw sauerkraut juice provides lactobacilli, which enhances digestibility and nutrient absorption so if you have access to it, it makes this a more nutrient-dense food. This will keep for months in the fridge or any cold storage.
Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are also a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
Beets or beetroots are known for their ability to lower blood pressure and help with digestion and detoxification due to stimulating the liver.
On the nutrients side, they’re rich in potassium, iron, folate, magnesium, calcium, and vitamin C, and they’re loaded with antioxidants.
You can eat them roasted, boiled, or raw like in this salad.
Beet Blast Salad Recipe
Prep time: 15 mins
Ingredients
2 raw beets, grated
¼ - ½ head of cabbage, grated
1 tsp fresh dill
Juice of 1 lemon
2 Tb raw sauerkraut juice
1/2 tsp sea salt or to taste
Instructions
Mix everything together in a bowl until you get a decent amount of juice - really massage it (wear gloves if you don't want to walk around with pink hands.)
Pack into a clean jar and put in the cupboard out of direct sunlight for 3-5 days, depending on how sour you like your ferments.
Once you’ve got the flavor you want, refrigerate and enjoy.