Let’s give twist to a regular green salad by adding some ingredients that are combined less often, resulting is something a little more original. In this recipe I enhance an arugula salad by balancing it’s bitterness and loneliness with the sweetness of beets and the acidity of raspberry vinaigrette.
I love beets, especially uncooked. One very good way to prepare them for raw indulgence is to slice them very thinly on a mandoline. This holds for other veggies as well, of course, such as fennel, turnip, radishes or zucchini, and gives you an easy way to add raw food to your daily meals.
Baby Arugula Salad with Beets and Pistachios on a Raspberry Vinaigrette
- 6oz (170g) baby arugula, washed
- 1 medium beet, washed, peeled, sliced very thinly on a mandoline and cut into thin stripes
- ½ cup (70g) pistachios, roughly chopped
(makes more than needed)
- 4 tablespoons raspberry puree (see below)
- 1 tablespoon red balsamic vinegar
- 2 garlic cloves, pressed or minced
- ½ teaspoon salt
- 6 tablespoons flaxseed oil
- To make the raspberry puree, use fresh or thawed frozen raspberries and blend them in a blender or food processor, then strain them through a sieve to discard the seeds. Alternatively (if you don’t have a blender), just press the raspberries directly through a sieve using the back of a spoon, collecting the puree in a bowl underneath.
- In a bowl, mix together all the vinaigrette ingredients except for the oil. Then slowly whisk in the flaxseed oil.
- In a separate bowl mix together the arugula, the beets and the pistachios. Carefully stir in as much vinaigrette as desired. Adjust seasoning if needed.