I’m sort of a new blogger. If you’ve been on the foodie blogging scene for a couple years, you’d probably be able to remember back when your blog was still only a few months old. That’s me! I started just this winter. Its been fun and also challenging. I really respect all you food bloggers out there! Its hard to find time to cook a new original recipe, take pictures of it, type up a recipe, yada yada and still have time for all those little things like… oh, you know… classes, full time job, volunteering commitments, regular meals, taking care of the house, a small and relatively neglected social life.. the list goes on. So I’ve been playing it safe in the waters of my own pond, if you will. For this month, however, I decided to swim out a little further and join a cooking challenge!
It’s the S.O.S. Kitchen Challenge or also know as The Sweet or Savory Kitchen Challenge. It’s a relatively new blog event put together by the lovely Kim from Affairs of Living and the ever inspiring Ricki from Diet, Desserts, and Dogs.
The ingredient this month is beets. I’m pretty embarrassed to say this, but before deciding to participate in this challenge, I’m not sure that I’ve ever eaten a beet. I’m guessing I must have during the course of my life, but I just don’t remember it! Even though I’m slightly red-in-the-face about that, I’m super excited to have found a new food that I LOVE!!! This recipe was created for my new addiction to the taste of a raw beet. Of all the beets I’ve purchased lately, only ONE has made it to the cooking stages! I just eat them raw like they’re going out of style :D
If you’re like me and haven’t tried beets, come check out this challenge and if you can, participate! There are some specific guidelines that you’ll need to follow, so make sure you head over to the S.O.S. site before you dive into any new and dazzling concoctions.
Raw Beet ‘Slaw’
2 medium beets
3 small to medium carrots
1 large apple – sweeter is better!
1 cup drained pineapple, cubed
1/2 cup golden raisins
1/4 cup cranberries
1/4 cup unsweetened shredded coconut
1/4 cup raw shelled sunflower seeds
1/2 ripe pear
1/2 ripe medium banana
1/2 tsp lemon juice
1/4 tsp Briggs Amino Acids
24 drops liquid stevia
1 tablespoon pineapple juice (or water)
First wash the beets, carrots, and apple. Peel the beets and apple. (I like to leave the skin on my carrots, you don’t have to, of course!) Using the medium holes in a cheese grater (the ones with a similar diameter to a pencil…), grate all the beets, carrots, and apples into a large mixing bowl. This took me a long time. If you happen to have a shredder of some kind, that would make this extremely easy!
Chop pineapple into 1/4 inch cubes so that it equals about a cup. Add that to the large mixing bowl with the shredded veggies/fruit and mix well. Next add the raisins, shredded coconut, sunflower seeds, and peanuts. You can get really creative with this! These are just some of my favorite raw ingredients but I’d imagine it’ll taste great with any nut or fruit addition.
In a small mixing bowl, add the ripe pear and banana. I actually will let these two fruits ripen on my counter and then freeze them for later use. So I had to pull my pre-sized fruit out of the freezer and let it thaw out. Mash the fruit until its very pasty and has no large chunks. I recommend using a large wire whisk. Then add the lemon juice, Briggs Amino Acids, stevia, and pineapple juice. Continue to whisk until its well mixed in.
In the large mixing bowl, pour the sauce over the salad. Mix well and eat up! It tasted great right after it was mixed and it still tastes great after its been in the fridge – even more so I think because the flavors have had a chance to blend.
If you were to make this dish, what ingredients would you use instead? The possibilities are endless!!!
p.s Check out another post with this glorious ingredient – Burgers That Can’t Be Beet!!!