Here is a unique version of a popular raw salad with the uplifting flavor of fresh Meyers Lemon and peel. Beets and apples are so good for the liver and the sweet touch of ginger and Temple Taste Masala adds additional anti-inflammatory properties. So much has been written about each of the items in this powerful blend of ingredients including the lemon peel which 5-10 times more nutrients then lemon juice and is loaded with valuable bioflavonoids. The  healing properties of beets, apples, lemon and ginger will make your liver and cells sing a new tune while the vibrant flavors enliven you your taste buds, calling you back to enjoy this salad again and again.

5-6 c. red beets raw and grated (1 bunch of beets – 4 beets)
1 c. apple or pear raw and grated (1 apple or pear)
3 T. virgin olive oil
2 T. lemon juiced (Meyers Lemon if available)
1 T. lemon zest
1 T. ginger raw grated finely
1 T. coconut aminos
1 t. Temple Taste Persian or Harvest Masala
1/2 t. salt

Wash the beets scrubbing the dirt off and cutting the tops and rough skin off. Cut the vegetables and fruit into chunks that fit through the food processor shoot or to make easier to grate by hand. Use the appropriate blade on the food processor to grate the beets and fruit on a medium/small grater. Place in a bowl and pour the lemon juice over the grated apple or pear. Add the olive oil, zest and ginger grated in a fine grater and add Temple Taste Harvest or Persian Masala. Mix all the ingredients together and serve. Store in the refrigerator in a covered container.
Note: for a fresh blended salad simply add a little water to this mix and place in a blender on high for a slushy salad experience.

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