This salad brings a refreshing and slightly sweet flavor that accents many entrees. It is particularly good with Middle Eastern dishes. These whole-food ingredients support the liver’s work of detoxification and help to balance hormones. This salad is paleo compatible, and can be adapted for autoimmune diets by omitting the the walnuts and cumin (substitute with another herb or spice of your choice). Adapted from Magdalena Wszelaki’s Cooking for Hormone Balance book.
You will need a grater or a food processor.
Salad
2 c peeled and shredded beets
2 c scrubbed and shredded carrots
1 c chopped English walnuts
¼ c chopped, flat-leaf parsley
Dressing
½ c extra virgin olive oil
Freshly grated peel of one orange
¼ c freshly squeezed orange juice
2 T apple cider vinegar
2 tsp ground cumin
1 tsp sea salt
Combine all of the salad ingredients in a large bowl.
Place the dressing ingredients in a jar. Seal the lid and shake until well combined.
Pour the dressing over the salad and toss until well coated.
Serve at room temperature or chilled.
Keeps in the refrigerator for up to 4 days.