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Beet Blast Salad

Zing Salad

Beet Blast Salad

June 29, 2010 |  by  |  Recipes, Salads

A great side dish for summer, this fermented beet salad is bursting with flavor and tanginess. Like sauerkraut, you can add other veggies, chilies add a nice kick. You can omit the whey, just add a bit more sea salt. Whey 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 a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

Beet Blast Salad
 
Author:
Recipe type: Salad
Ingredients
  • 2 raw beets, grated
  • ¼ - ½ head of cabbage, grated
  • 1 tsp fresh dill
  • Juice of 1 lemon
  • 2 Tb whey
  • Sea salt to flavor
Instructions
  1. 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 for a couple days.)
  2. 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.
  3. Enjoy!

 

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