More Than Our Story

Raw Beet Salad

Raw beet salad.

Total Time: 15 minutes (and overnight soaking)

Serves: 2-4

Plant-Based

Table of Contents

Inspiration

I came up with this recipe as I have been on a beet kick as of late. Not only is it incredibly tasty as a main or side dish – it’s also incredibly healthy, packed with antioxidants and compounds beneficial to heart and brain-health and may even help fight cancer.

BEET HEALTH FACTS:
Packed with nutrition, beets have antioxidants to help fight against cell damage and inflammation and may offer protection against certain forms of cancer. Health benefits include increased stamina and athletic performance, promotion of heart and brain health, including stroke prevention, lower blood pressure and helps fight again heart disease. Eating beets raw or juicing them may be more beneficial than boiling them.

SOAKED RAISIN HEALTH FACTS:
In addition to being more plump and juicy, soaking raisins in water also increases their health benefits, including increased nutrient absorption of water-soluble vitamins and minerals like vitamin C and certain B vitamins, minerals such as potassium and iron, and nutrients like boron and calcium for bone health. They also help with weight management by reducing our craving for sweets, and are a natural laxative, aiding in digestion and promoting regularity.

HOW TO SOAK RAISINS:
Super simple method for soaking raisins. Once they are ready strain out the fruit and preserve the water as it's rich in important nutrients, including iron and antioxidants.

  1. Bring 2 cups of water to a boil.
  2. Remove from heat and add 1 cup of raisins.
  3. Let soak overnight (or at least 8 hours).

Ingredients

  • 3 cups baby arugula
  • 1 cup microgreens
  • ½ cup alfalfa sprouts
  • 4 medium beets, raw, shredded
  • 1 large carrot, peeled, shredded or julienned
  • 2 tbsp soaked raisins
  • ¼ cup extra virgin olive oil
  • 1 tbsp champagne vinegar
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp pumpkin seeds, roasted
  • Lemon zest
  • Freshly ground black pepper
  • Finishing salt

GET CREATIVE:
Experiment away, this salad is as versatile and creative as your imagination. Some things to try include radishes, fresh or pickled ginger, mandarin wedges. No champagne vinegar? Try balsamic instead.

Preparations

  1. Combine salads, microgreens, sprouts, beets, carrots and raisins, and toss to combine.
  2. Just before serving, combine oil, vinegar and lemon juice and add to salad.
  3. Top with parsley, lemon zest, pumpkin seeds, pepper and finishing salt.
  4. Serve immediately.

Tips

  • Try using a flavor-infused oil for extra flavor. I have a Persian lime infused olive oil that goes fantastic with this recipe.
  • Try swapping soaked raisins for cranberries. The same method applies for soaking.
  • This recipe can be made with cooked beets as well, but will not be as nutritious and crunchy.
SOURCES
Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.

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