Written by Petra Denk
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Horserrrradish with "rrrrr" like Septemberrrr! Horseradish and raw beets is both full of vitamins and minerals. This delicious superfood salad is just perfect to begin of autumn to strengthen the body’s defences.
Horseradish is harvested in months that have an "r" in it. This advice did I get from the old pleasant woman, whose farm we always visit on holiday in Upper Austria. In addition, the horseradish is used against fever: You cut the horseradish into slices, thread them on a chain and hang it around your neck. I have never tried this procedure to cure fever, but I can imagine that horseradish is a very powerful root with some healing powers.
Anyway, we have Septemberrrr- a month with an "R” in it. It’s harvest time for the horseradish, but also time to strengthen our defenses for the upcoming cold season, I think. Therefore I have posted one of our favourite recipes to you in which the horseradish tastes very good. And I don’t meen sausages ;-) No, the beet has always been one of my favourite vegetables. And before you start to cook this recipe, I have an urgent note for you: The beet must not be cooked !! It tastes absolutely delicious when it is raw and the nutrients are better preserved! Fine grated it is in my opinion much more intense than the cooked variant. And if you happen to get some of the beet leaves – don’t throw them away! They are great as a salad and do not taste bitter e.g. like arugula, but very mild and tasty.
Yours, Petra Elisabeth
Super Food Facts:
Beets contain much iron and folic acid, as well as pro-vitamin A, vitamin B group including B12, and many minerals. Beets promote the formation of blood and strengthen the immune system.
Horseradish contains twice as much vitamin C as lemon, B-vitamins, minerals, and essential oils. It can help you to prevent colds and has antibacterial properties.
Raw Beet and Horseradish Salad
- 1 Beet (grated) and leaves,
- 1 -2 teaspoon fresh, raw Horseradish (grated)
- 2 tablespoon styrian pumpkin seed oil (alternatively olive oil)
- ½ lemon squeezed,
- Salt, pepper
Marinate the raw and finely grated beet and the grated horseradish with a dressing made of pumpkin seed oil, lemon, salt and pepper. Arrange the beetroot salad on the beet leaves and also cover them with some dressing.