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Flash in the Pan: Gingery Beet Salad

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

So I seem to be on a bit of a beet kick these days.  Which is nice, since so many people tend to knock beets. 

Well, whether it’s a kick or a knock, those poor battered beets are getting a raw deal.  And I guess I won’t be helping the situation today, as I’ve made a raw beet salad.

With my recent vow to increase raw foods in my diet–and with the new year upon us practically commanding us to “Detox!”–this salad really fit the bill. Besides being incredibly quick and tasty, it’s a natural means to detoxify the blood and tone the liver.  It also took barely five minutes to make (and probably less to polish off). 

The minimalist dressing is both light and refreshing, containing but lemon juice, olive oil, and ginger–that’s it!  It provides a zesty contrast to the crunchy sweetness of the beets.  The cucumber serves up a lovely, juicy crunch of its own, while the sunflower seeds offer protein and yet a different type of crunch.  (The beets will color everything a vibrant crimson, but no matter; the cucumber and seeds will retain their individuality on the palate).

Next time you want to give beets a big hug, go ahead and make this salad.  (And then go wash all those pink stains off your midsection.)

Gingery Beet Salad

adapted from The Raw Gourmet by Nomi Shannon

A perfect light lunch, this refreshing salad will perk up your insides and delight your taste buds!

1 large beet, trimmed, peeled and washed

1/2 large cucumber (seedless is best, but any will work), cut into small chunks or matchsticks

1/4 cup (60 ml) lightly toasted sunflower seeds

1 tsp (5 ml) freshly grated ginger, or more, to taste

juice of 1/2 lemon (about 2 Tbsp/30 ml)

1 Tbsp (15 ml) extra virgin olive oil, preferably organic

1 Tbsp (15 ml) Braggs liquid aminos or soy sauce

5-10 drops unflavored Stevia liquid (I like NuNaturals) or 1 Tbsp (15 ml) agave nectar or maple syrup, to taste

pinch fine sea salt

Grate the beet on the “medium” blade of your food processor, or using a box grater and place in a medium-sized bowl.  Add the cucumber and seeds.

In a small bowl, whisk together the ginger, lemon juice, olive oil, Braggs, stevia and sea salt.  Pour over beet mixture, toss to coat well, and enjoy. Makes 2 servings.  Will keep, tightly covered, for 2 days in the refrigerator.

Last Year at this Time: Sautéed Greens with Onions and Apples

Two Years Ago: Egg-Free Quiche with Millet Crust

© 2010 Diet, Dessert and Dogs


30 comments to Flash in the Pan: Gingery Beet Salad

  • Mmmmmm I LOVE Beets. That salad looks FAB!


  • I love the vibrancy of the colours! This salad looks delicious =D.


  • I love beets, but I’ve never been brave enough to prepare the crimson ones myself (I don’t think I could handle having stains everywhere). Fortunately, I have pretty easy access to the golden counterparts!


  • I’m a fan of beets, too.


  • Yum! I really like raw beets, way more than cooked, and it’s been far too long since I’ve had any.


  • If I WERE to eat beets, I’d prefer to eat them raw, just like this. 🙂 I wish I had a red apron…


  • Jeni,
    Thanks! I now love RAW beets and just “like” cooked ones. 😉

    Yep, and the colors are pretty vibrant on your fingers, too. . .but worth it 😉

    Of course, you could easily use golden or other beets for this salad. . .we got the red ones in our organic box!

    Yay for beet fans! 🙂

    I’ve a convert to the raw ones, now, too.

    A red apron would work. 😉 But believe me, they don’t taste “beety” when raw–there’s a mysterious chemical reaction between the citrus (either lemon or lime) and the beets and they just taste. . .YUM. Seriously!


  • K

    What a unique sounding recipe and a great way to use up some of the beets that have been languishing in the back of my fridge for far too long. Crossing my fingers this will convert me on raw beets. (I love cooked ones, but had raw beet in a recipe before and wasn’t a huge fan)


  • who can resist a crimson beetroot – I think I should have them in salads more – made chutney with them this week (will post about it soon) – and considered using them in salad but didn’t have that many – I love the simple dressing here too


  • Fantastic! I’m still working on developing a taste for beets, so perhaps this recipe will help. 🙂


  • I am not a big beet fan (though I am a big Beatles fan), but this salad looks so gorgeous it makes me want to give it a shot. It’s so red! So fresh! So perky! These are some serious glamour shots you took! 😀

    I can’t wait to see you winging it around the world! 🙂


  • gorgeous pics! i’ve never been much of a beet lover, but this recipe sounds good!


  • beets used to be in the “yuck” category with raw carrots, mushrooms, eggplant, cucumbers, and okra (don’t worry, we’re all BFFs now!) – they were the first “i don’t like it” veggie i learned to love. when i went vegan i refused not to like all veggies and i took on beets first because i disliked ’em the most. it only took me a few weeks to love them – these days i can’t get enough of ’em. i like ’em roasted and raw. mmmmmm! your gingery beet salad is ever-so beautiful, awesome sounding, and i puffy heart that it’s easy to make. that’s a winner in my book! i just saw some nice looking organic beets the other day….think i might have to go back and see if they’re still hanging out so i can make your salad. thanks, Ricki! happy friday and i hope you have a super stellar weekend as well!


  • Liz

    Halleluliah (or however you spell that)! This recipe is just what I need to kick-start my “detox” in a few days. I even have the beet waiting for me on the kitchen counter. I think I’ll be using many of your recipes in the coming month as I cleanse a bit. I knew I could count on DDD and your wonderful cookbook (Has it sunk in yet that you have your own cookbook?!? So amazing) for great, healthy, whole recipes.


  • I love raw beets but rarely eat them. Ginger sounds like a perfect flavour for them.


  • The beet + lemon juice + seed combo is one of my all-time faves, but I have never thought of adding ginger! That sounds delicious — and adds an extra layer of healthiness!
    For everyone out there afraid to try raw beets: listen to Ricki! The lemon juice really does make them the perfect tart yet sweet crunchy treat!


  • I know that I have access to plenty of ginger here. I wonder if I can get my hands on some beets. Beets get a bad rap, but I love them.

    I’ve been eating much too much coconut milk curry during the past week and my stomach says it would be mighty appreciative of a detox diet. Thanks for the idea, Ricki!


  • Mmm, delicious! i just made a salad that had raw beets in it, meaning to post it…


  • You’ll never hear me knocking beets, I love them so much! They are so sweet and earthy, I can’t get enough of them. And what do you know? I’ve got a ton sitting in my fridge right now just waiting to be put to good use. I’d been stumped…not in the mood for borscht, not in the mood for roasting them, not in the mood for anything…until I saw this. I’ve also got a fresh ginger root just ready and waiting, too. That is what I call serendipitous. Thanks!


  • Well, I won’t knock them here, since there are so many beet lovers around, but I’ve never been a huge fan. I wonder, though, if eating them roasted has turned me off beets. It really does bring out their sweet, earth taste, which is what I don’t really like. I’ve never tried raw, and I love ginger, which makes me sort of want to try these.

    Also, thanks for the advice on the eggplant bake. I’ll have to give this a try on the next round of grocery shopping.


  • Thanks, Ricki! It took a lot of blood, sweat, tears, trial and error, but I finally figured out how to make vegan curds and whey. Now I just get to have fun experimenting 🙂

    Those are some mighty beautiful beets, m’lady.


  • I’ve never been a fan of sweet beet dishes. This, however, is another recipe entirely. Looks fab. What do liquid aminos taste like? I always see it bottled in health food markets, but I haven’t a clue what to do w/ it or if I would even like it.


  • I just made a sweet potato slaw using raw sweet potatoes, so this really intrigues me. I love the color too!


  • […] Miso Soup)37. Amanda @ the brothel blog: Homemade or refrig cookie dough, an important poll38. Ricki: Gingery Beet Salad39. HEALTHY EATS HERE! Grassfed Restaurant Guide (submitted by Holly Hickman)40. Kim (1st time FBF!) […]

  • Hi,

    Me again. Just wondering why you don’t have a dedicated PRINT sign for the recipes, so you don’t have to print off all of the comments and everything else. Thanks – love your post,



    Ricki Reply:

    Hi Jennifer,
    Since I’m not a very techie person and I don’t make those kinds of changes on the blog myself, I’ll have to ask my tech guy if he can do it for me. Will look into it–I think it’s a great idea. 🙂


  • Yumm I love beets! And sunflower seeds. This sounds perfect. I love the visual of hugging beets.


  • […] Adapted from Gingery Beet Salad at Diet, Dessert and Dogs […]

  • Teresa

    oh my gosh–this salad is sooo good! i’d never had raw beets before but i think i love them just as much as roasted beets now. i took one bite of this and instantly got my other beet and leftover cucumber out of the fridge so i could double the recipe. delish–thanks for a great, healthy recipe!


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