Yesterday I gushed about my spiralizer. My Aunt Rho asked for the recipe so I thought I would share it today. You can make this recipe with or without a spiralizer. I usually julienne my ingredients.
Sometimes a recipe is hard for me to share because I rarely follow one. The raw beet salad with apple and zucchini is a combination pulled from 2-4 recipes, or even more. I cruise Pinterest and cookbooks and take what I need from many different ones.
You can make this with or without the apple and/or zucchini. For instance, the Superfood Bowl recipe calls for spinach, almonds, avocado, and edamame. Others may call for cheese or seeds/nuts. I like to be able to eat left-overs so I may leave items out that won’t last or whose consistency will change for the worse after cutting.
I am not a big measurer either. I don’t measure my juices, I just juice and taste. Measuring is too formal me. This is why I don’t bake. Things have to be measured in baking and I hate that level of perfection. It feels confining and takes the creativity out of cooking for me. I would rather throw in a pinch of this, a handful of that, and eyeball what I need. Just remember to start small. You can always add more but you can not always take out.
What I do find hard when following a recipe is the size of a vegetable. That is sooooo subjective. The size of the vegetables depends on your supplier. A large zucchini could be the size of a large banana or the size of a freaking loaf of bread. Apples are pretty consistent so that’s not a problem. Just use the ratio you like. You can always add more.
For beets, I figured out a size comparison. Large beet is about the size of a baseball or larger. A small beet is like a golf ball, and a medium one is in between.
Remember cooking can be relaxing and a creative process. Don’t worry about amounts, use what you have. I have found that 1 large beet can go a long way.
So this recipe is a guideline. You can use your own dressing or chose from one of the ones I have listed below. I really like orange in the dressing with beets. It’s really a great combination but I also like to mix things up from time to time. I also think I added oil to Dressing #1. You can use Olive Oil. I may have used Avocado Oil. You really can’t go wrong. Play with it. See what cool variations you come up with.
Raw Beet Salad with Apple and Zucchini – the salad
1 large raw beet (spiraled, chopped, or julienned) or 2 medium
1 apple (prepared same as beet)
1/2-1 small zucchini (prepared like the beet) – about 1/2 – 1 cup, depending on your tastes
1 large shallot or 1/4 cup red onion, finely chopped
- 1/4 cup apple cide vinegar
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh mint
- 2 tablespoons honey
- salt and pepper
I may have added oil
Raw Citrus Beet Salad from Self Proclaimed Foodie Blog
- 1 valencia orange with zest
- 1 lime with zest
- 2 tablespoons olive oil
- salt to taste
- 1/2 cup chives, minced