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Prep time
1 hour
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Cook time
10 minutes
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Serves
6-8
Author Notes
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
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Ingredients
- FOR SALAD
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1 cup
chopped spinach
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1/2 cup
chopped walnuts
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1/2 small radish
radish, thinly sliced
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2 small beets
golden beets, raw
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1/4 cup
pomegranate seeds
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1 tablespoon
shelled hemp seeds
- FOR DRESSING
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1 tablespoon
tahini
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2 tablespoons
olive oil
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1/2 cup
cashews
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1 ½ lemons
lemon juice
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2
garlic cloves
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10-15
basil leaves
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1 teaspoon
turmeric, ground
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1/2 cup
water (plus more for thinning)
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salt to taste
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1/2 teaspoon
cayenne pepper (optional)
Directions
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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.
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Toss all of the salad ingredients together.
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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.
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Pour the dressing over the salad and toss before serving. Serve immediately.
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