Grated Beet Salad with Apple and Dill

vegan paleo gluten-free beet salad apples horseradish

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
 
Author: Kate Wutz
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. That’s it! Super-easy.
 

 

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Peanut-Soy Tofu with Asian Slaw (vegan, gluten-free)

 

peanut soy tofu with asian slaw vegan gluten-free

It’s too hot to turn on the oven. No kidding. So we’re eating a ton of salads in my house lately — as, I assume, you can tell from the posts on this blog, which have mostly been piles of vegetables and ice cream.

But at some point last week, I decided we needed to change up the flavors a little bit. Time to revisit the Eastern Hemisphere and eat something filled with soy, ginger, peanuts and cabbage. To serve something like a stir-fry, but without, you know, all of that heat.

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Sausage and Sauerkraut (paleo, gluten-free)

paleo sauerkraut and sausage

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.

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