We are used to eating beetroot cooked: boiled, baked, pickled. It didn’t even occur to me that it could be eaten raw. I associate it with the potato: just as we cannot eat potatoes raw, in my mind beets could not be eaten raw either. It was not good. Until I read somewhere a recipe for raw beetroot salad. And I tried. It seemed like a treat, so I started consuming raw beetroot in various combinations.
By cooking beets, especially boiling it, most of the nutrients are lost. It needs to be cooked whole, without damaging it in any way before cooking, otherwise the precious juice, rich in vitamins and minerals, is lost. From what I’ve noticed, we tend to overcook the beets so they’re really soft, and that way you lose even more of the goodness. We will be left with a vegetable shadow, which contains very few nutrients, soft and passive. I don’t want to list here the vitamins and minerals contained in beetroot, but I can assure you that if you choose to eat raw beetroot regularly, the benefits are considerable.
Ingredients
- A medium beetroot
- A carrot
- An onion
- 2 cloves of garlic
- A few sprigs of parsley
- Half a teaspoon of dried rosemary
- A tablespoon of olive oil
- One tablespoon of apple cider vinegar
- Salt to taste
Recipe Method
We clean and wash the beetroot, carrot, onion and parsley.
Grate the beetroot and carrot through a large grater. Cut the onion julienne. Crush the garlic.
Mix all the ingredients in a bowl. The salad is ready!
I had this raw beetroot, carrot, onion and parsley salad with a grilled chicken leg and cauliflower puree. A goodie!
