Super-Healthful Ginger Beet Salad with Almond Butter Dressing

I must admit, there was a time I really didn’t know what to do with beetroot. I’d pass it by at the farmers market every week wondering what on earth people got so excited about. Then one day, I decided that no matter what, I was going to really make the effort and see what culinary delights wanted to happen. I ordered a big box from my local wholesaler (because I don’t do things in halves); tried all sorts – grating, baking, steaming and blending – and have since created some mouthwatering dishes as a result (mainly for my next book).

In this article I decided to share a simple, super-healthful salad recipe, because you can never eat too many healthy salads. This is the sort of thing I eat regularly for lunch. It serves well as a side dish with rice, potato wedges, millet or quinoa; or as part of a salad buffet medley along with a delicious dip (like my tasty sun-dried tomato tapenade pate here: Sun-dried Tomato Tapande).

Everything about this salad is health affirming. Here are some of the surprising health benefits of this ‘Ginger Beet Salad’…

Ginger promotes healthy cardiovascular health, helps circulation and acts as an excellent anti-inflammatory, anti-viral, anti-bacterial and anti-oxidant. Check out the full health benefits of ginger here: 10 reasons why ginger is so good for us

Coriander (cilantro) is an all round health affirming herb with a powerful synthesis of phyto-nutrients. It is also known to support heart health; to help balance blood sugar levels and is said to assist in the removal of heavy metals.

Almond Butter and hemp oil are an excellent way to bring healthy essential fats and anti-oxidants into your cuisine.

Beetroots are the perfect addition to any healthy lifestyle. As well as their impressive delivery of essential nutrients and anti-oxidants they have been shown to lower blood pressure and to support healthy liver function. I can’t rave about them enough, so  I created a whole article dedicated to the health benefits of beets here: Health Benefits of Beetroot.

Serves: 2 (or 4 if using as a small side)

Ingredients:

  • 1 large carrot
  • 1 large raw beetroot
  • Handful of white cabbage
  • 1 small apple (with skin)
  • Handful of coriander leaves (cilantro)

Sauce ingredients:

  • 1 heaped tablespoon almond butter
  • 1 tablespoon hemp oil
  • 1 lemon juiced
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon celtic sea salt
  • 1 teaspoon grated ginger
  • 1 teaspoon tamari
  • 1 teaspoon apple cider vinegar

Preparation:

  1. Grate the beetroot and carrot.
  2. Finely chop the cabbage.
  3. Chop the apple (with skin still on) into small cubes.
  4. Peel and finely grate the ginger and add to a jug along with all the other ‘sauce ingredients‘. Mix together with a spoon until you reach a blended consistency.
  5. Add sauce to the grated carrot & beetroot and chopped apple & cabbage – and toss together in a large salad bowl.
  6. Finally, roughly chop the coriander leaves and mix in.
  7. Serve fresh and enjoy.
5.0 from 3 reviews
Super-Healthful Ginger Beet Salad with Almond Butter Dressing
 
Prep time
Total time
 
A delicious beetroot, carrot and ginger salad. serves well as a side dish with rice, potato wedges, millet or quinoa; or as part of a salad buffet medley along with a delicious dip. Everything about this salad is health affirming.
Author:
Recipe type: Salad
Serves: 2 portions
Ingredients
  • 1 large carrot
  • 1 large raw beetroot
  • Handful of white cabbage
  • 1 small apple (with skin)
  • Handful of coriander leaves (cilantro)
  • Sauce ingredients:
  • 1 tablespoon hemp oil
  • 1 lemon juiced
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon celtic sea salt
  • 1 teaspoon grated ginger
  • 1 heaped tablespoon almond butter
  • 1 teaspoon tamari
  • 1 teaspoon apple cider vinegar
Instructions
  1. Grate the beetroot and carrot.
  2. Finely chop the cabbage.
  3. Chop the apple (with skin still on) into small cubes.
  4. Peel and finely grate the ginger and add to a jug along with all the other 'sauce ingredients' and mix together with a spoon until you reach a blended consistency.
  5. Add sauce to the grated carrot & beetroot and chopped apple & cabbage - and toss together.
  6. Roughly chop the coriander leaves and mix in last.
  7. Serve fresh and enjoy.

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18 Comments

  1. Phoebe @ Feed Me Phoebe January 7, 2015 at 10:06 pm - Reply

    I would love to try this salad! I really love all of the nutrients it offers. xo

    • Trinity January 7, 2015 at 10:16 pm - Reply

      That’s great Phoebe. Thanks for the comment. It sure does have lots of beneficial nutrients. I hope it inspires you to try it (or something else equally as nutritious).

  2. Kim January 9, 2015 at 9:27 pm - Reply

    I have everything to make this right now.

    Can’t wait it looks delicious. I love homemade dressings too!

    • Trinity January 9, 2015 at 9:53 pm - Reply

      That’s great Kim 🙂 Nothing like a homemade dressing.

  3. […] Get recipe here: Ginger Beet Salad […]

  4. […] Get recipe here: Ginger Beet Salad […]

  5. Mary February 19, 2015 at 4:38 pm - Reply

    Where does one find hemp oil?

  6. Lisa February 26, 2015 at 1:24 am - Reply

    Delicious! I used a tart Granny Smith apple, and since I didn’t have hemp oil, used a flax/olive oil combo. So fresh and clean and healthy. Made it again with the leftover ingredients and sprinkled some toasted sesame seeds on top. Thanks for the new addition to my permanent collection!

  7. Jen April 5, 2015 at 2:21 pm - Reply

    Just made this and it is amazing! Vibrant yet earthy in taste and color….I added some things for fun… Beet leaves and toasted pumpkin seeds…Not at all because it needed it =) thank you for the delicious recipe!!! x

    • So so delighted to hear it. I do love the sound of adding the beet leaves (they are so full of goodness) and the toasted pumpkin seeds too.
      Thank you for sharing Jen 🙂

  8. Airyfairycelt April 11, 2015 at 7:08 am - Reply

    Lovely moist salad, so colourful, another colourful salad to deck my big table with.
    I love the way that some of these are for all year around and think it will be lovely under twinkling Xmas lights too.

  9. Enrique April 28, 2015 at 9:49 am - Reply

    I wonder if you have to cook the beets? I’ve eaten raw carrots and ginger,
    but never eaten raw beets.

  10. Melanie June 14, 2015 at 10:27 am - Reply

    Unfortunately, Hemp products were recently forbidden in Australia and taken out of the shelves, so I used olive oil instead; and also added some basil and baby spinach that needed to be eaten. And wow, I must say the result is an explosion of flavours and colours.
    Thank you so much for sharing your vibrant and inspiring recipes; it has made my transition to a vegan diet much easier !
    Blessings

  11. Kathy July 1, 2016 at 2:33 pm - Reply

    I Have made this 4 times now! We love it,making it again for the 4th of July. I sometimes add cashews to it! Wonderful!

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