This is definitely one of those salads that doesn’t sound that delicious when you talk about it. Beets? Okay, maybe, but a lot of people don’t like them. Apples with beets? Eh….and then you add cabbage, horseradish, dill and apple cider vinegar and you can tell that the people you’re feeding are already coming up with reasons they can’t eat it. They’re…allergic to apples. Yeah. That sounds right.
But trust me, it works. The dressing was actually inspired by a favorite pork chop recipe of mine that also doesn’t seem like it should work, but the tang of the vinegar and the kick of the horseradish play beautifully off of the shredded apples in the salad. And since we’re already playing with Eastern European flavors here, of course beets, cabbage and dill would go perfectly. It’s a little like a borscht…but not, because it’s deliciously crunchy, like the best coleslaw ever.
Plus, it’s so good for you. Your entire body is going to thank you for eating this superfood of superfoods — and your tastebuds will thank you for waking them up with this tangy, zippy, herby combination. Serve it with pork chops or sausage and potatoes, and it will brighten your entire dinner.
Grated Beet Salad with Apple and Dill
Prep time: 15 mins
Total time: 15 mins
A bright, zippy grated salad that will wake up your tastebuds and make your whole body feel good. Vegan, paleo and gluten-free.
- 3 smallish red beets, scrubbed and peeled
- 1 large golden beet, scrubbed and peeled
- 1/4 head of red cabbage
- 1 medium-sized apple, cored but with the peel still on (for fiber)
- 1/4 cup apple cider vinegar
- 2 tsp salt (or to taste)
- 1 1/2 Tbsp horseradish, fresh or prepared
- 1 Tbsp minced fresh dill
- Yep, you’re going to need arms of steel or a food processor for this one. Shred or grate the beets, cabbage and apple and place in a large bowl. Whisk together remaining ingredients, and pour over the shredded veggies. Toss thoroughly, and adjust seasonings to taste.
- That’s it! Super-easy.
Have you ever had A Day?
I have, and recently. Actually, I had more like A Week that involved a failed baking project, a lot of personal and professional angst, a fight with my fiance over our wedding guestbook (I know, I know) and a dog who spent the entire week freaking out about the vole that was building a nest just off our back porch.
Plus, it was snowing. An honest-to-goodness snowstorm the likes of which we would have excitedly welcomed during our enormous drought earlier this year, but which in April just seems like a cruel joke.
The only thing that would fix my life this week was to cook something that would warm me to the bone, dispel the goosebumps that seemed to be taking up permanent residence and make my fiance happy — presumably to make up for the guestbook debacle.
Last week, I ordered a co-op basket that posed a challenge in the form of nine very small Fuji apples that were hard, tasteless, and (like the old joke about the bad restaurants with the small portions) way too small to be useful.
Don’t get me wrong, I love apples. But there was no way I was going to be able to eat these in their natural form. These apples were crying to be smothered in cinnamon and sugar, enveloped in a flaky crust and baked slowly and carefully until melt-in-your-mouth tender.
These apples wanted to be in a pie.
Are you as relieved as I am that all the Thanksgiving food is soon to be over?
Don’t get me wrong, I love Thanksgiving, but it really is the most food-centric day of the entire year. With Christmas, you can get away with a ham and a ton of cookies; actually, scrap the ham. Just cookies. But Thanksgiving is so steeped in tradition and ritual, with practically absolute rules governing the food to be served. Turkey. Gravy. Stuffing. Potatoes. Sweet Potatoes. Cranberry sauce. Pie. It’s a lot of stress for people with alternative diets, especially those that eschew thing like wheat, grain and potatoes.
Here, I’ve gathered all of my remotely Thanksgiving-related recipes, in hopes that everyone can be inspired by the options out there. No, you don’t need marshmallows on those sweet potatoes; no, being gluten-free doesn’t mean giving up pecan pie. And almost everyone (except the vegetarians, sorry) can agree that bacon-wrapped almond-stuffed dates are pretty much God’s gift to humanity and should be treated as such.
See that orange blot? Sweet potatoes. I know. Awful picture.
Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
Let’s face it: mashed potatoes are kind of boring. Any flavor is infused through of extraneous additions such as garlic, butter, chives, sometimes olive oil or even — dare I say it? — ranch dressing. Regular potatoes, while delicious with these additions, are not going to be the star of any table.
Why not go out on a limb and try these sweet potatoes? Laced with onion, apples, cumin and cinnamon, they absolutely burst with flavor.
Welcome to the first post of ABB Thanksgiving! Here, you’ll find Paleo Thanksgiving recipes that are designed to help you enjoy the holiday without sacrificing some of your favorite traditional items. Importantly, if you make the dinner and don’t tell anyone it’s Paleo, no one will notice the difference.
This is a basic, though delicious, side dish: roasted parsnips, apples, onions and turnips. The original recipe, found on spoon fork bacon, called for just parsnips, no turnips. I, however, only had one parsnip and a turnip, so I made do. You can do either, or even experiment with carrots or sweet potatoes (maybe not sweet potatoes, as I’ll have a recipe for those later this month).
The thyme adds a nice dimension of herb-iness (is that a word?) to the dish and echoes the thyme in my upcoming stuffing recipe; the apples and parsnips lend sweetness. If you’re prefer a little more sweet, try using a sweet potato or two medium carrots in place of the turnip. I would recommend, however, not subbing anything for the onion. The dish needs the color the red onion gives it in order to look appetizing. I peeled my apples, but it wouldn’t be an awful idea to leave the peel on if it doesn’t bug you and you’d like even more color.
I hide cauliflower in things. I know, I know, it’s really good for you. Awesome. It also tastes like feet most of the time, and in my opinion, needs to be prepared pretty carefully in order to actually be edible.
So I chop it up into very tiny pieces and hide it in casseroles, pulverize it into “rice” and stick it in omelets. I do just about everything you can do to cauliflower without, you know, actually eating the florets in their natural form.
But this recipe is the best way by far that I’ve ever found to eat cauliflower. Probably that’s because the butter and apples far outweigh the cauliflower taste, but with a little cheese on top, this might even surpass the flavor of perfectly mashed potatoes.