Make this beet and carrot slaw recipe at the beginning of your week and you will have something healthy and ready to go all week! Meal prepping staples can truly make your life easier throughout the week.
Beets are nutrient rich in vitamins, minerals and plant compounds that support heart, brain, muscle recovery, microcirculation, liver and bowel detoxification (yes, I mean good bowel movements) and healthy cholesterol balance while being low calorie. This recipe includes other foods that traditionally support digestion, including acid and probiotics through raw apple cider vinegar.
I hope you try and enjoy this tasty summer, gut-healthy recipe!
Ingredients:
For the salad:
4 large beets, 4 large carrots (key is to have equal parts)
shredded 4 green onions, thinly sliced
For the apple cider vinaigrette:
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup Extra Virgin Olive Oil
1/4 cup Unfiltered Organic Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey, as needed for sweetness
1/4 teaspoon chili powder, or to taste
salt and pepper, to taste
chopped fresh parsley, for garnish
Directions:
Place shredded beets, carrots and green onions in a large salad bowl.
Set aside.
In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
Pour dressing over the slaw mixture and toss to combine.
Taste for seasonings and adjust accordingly.
Place in the refrigerator for 15 minutes.
Remove from fridge and garnish with chopped parsley.
Serve and enjoy all week!
For more info. on beets, this is a short read:
and for an in-depth read, see this Wholistic Matters article.