I'm a Dietitian and I contributed this recipe to Cancer Wellness Magazine and got some great feedback from readers-- I hope you all enjoy!
Every ingredient in this recipe has mechanisms that fight cancer. This salad features a variety of complex carbohydrates with strong color pigments, like pomegranate, greens, and garlic, that act as powerful antioxidants to neutralize cancer-causing free radicals, and they taste pretty good, too. —Maria Tripodis
To prepare the beets:
Fill a saucepan with water, put whole beets into water, making sure they are completely submerged. Heat on high heat and bring to a boil.
Boil for 2 minutes and reduce heat to low. Let the beets cook in water for approximately 1 hour, or until a fork can easily pass through the beets. Once cooked, dump the water in the sink and let the beets cool in the refrigerator for at least 30 minutes. When the beets are cooled, use a paper towel to rub off the skin, or use a knife to peel the skin. Once the skin is removed, cut in half and chop into ½ inch slices.
Toss all of the salad ingredients together.
Add all of the dressing ingredients to a food processor and blend until smooth. It will be thick once blended, so alternate between 2 parts water and 1 part olive oil until it’s at a pourable consistency.
Pour the dressing over the salad and toss before serving. Serve immediately.