All About The Beet Root

Look at those rich vibrant colors...

Look at those rich vibrant colors...

    It is evident that healthy eating has become trendy lately. About every food blogger out there has some kind of healthy theme going on. Some are vegan, some vegiterian, some Paleo, some gluten free, some dairy free, some whole 30, etc. I'm not not trying to ridicule anyone. I am all for promoting healthy eating. I'm against people pushing their agenda on everyone. I, myself am trying stay away from bread and sugar even though I love both, and I love baking. Why am I doing this? Well, the reason is simple, I need to get rid of some extra weight. Am I not going to eat bread ever again? Most certainly not! I am convinced that we can eat any food the good Lord created. The key is in moderation and self control. With that being said, let me share this exiting, and may I say, very healthy recipe with you.

     This one requires a bit more preparation. Here's why. One of the ingredients is pickled red onions. Yes, I pickled them myself and it is not as hard as it might seem. First, slice up your onion. You can do it any style you like. I sliced mine julienne style. Put your onions in a mason jar along with coriander, crushed black pepper, bay leaves, pomegranate vinegar, worstarshire sauce, lemon juice, salt, and finaly a little bit of maple syrup. As for the pickling technique, it is very simple. There are only two steps. First, fill the jar with boiling water  to the top. Cover it with the lid and wrap it in a kitchen towel in order to "sweat" a little.  In five or so minutes pour the mixture out in a boiling pan and reheat it. Repeat the process once it's hot enough. This time keep it wrapped until it cools down. Keep it refrigerated afterwards. As simple as that is, you'll have both sour and sweet crunchy pickled onions. Second and main ingredient of my salad is what? That's right, beet root.. hence the title. To cook them, I simply cut 5-6 medium peeled beets, seasoned them with salt and pepper, drizzled with olive oil and roasted them until crispy on the outside and soft on the inside. I'm purposefully not giving you specific instructions because you are free to use any other way of cooking them that works for you. I personally like roasting because it enhances the flavor and gives a rich crunchy texture. The last but not least ingredient is sauteed mushrooms. I used 6-7 regular white mushrooms. I cut them in four and sauteed with a bit of olive oil. Don't forget also to seasone them with salt and pepper. Now, build your salad. Slice your cooked beets in smaller pieces, add mushrooms, and as much onions as you need to keep things proportioned and not throw the flavors and the texture off. When it comes to the dressing, prepare it in the food processor or a blender with these simple ingredients: mayonnaise, pickled onions juice, garlic, and basil. Dress your salad and enjoy. 

    There you have it. Another healthy and delicious recipe to add to your collection. I promise you are going to love it! My wife who usually is not fond of beet root, loved it! Please try it out and feel free to share your feedback. Peace and joy my friends!

In the process...

In the process...

List of Ingredients 

Pickled Onions 

1 medium red onion 

1 tsp of coriander 

1/2 tsp of crushed black pepper 

2 bay leaves 

2 tsp of pomegranate vinegar 

1 tsp of worstarshire sauce 

1 1/2 tbsp of lemon juice 


1 tsp of maple syrup 


1 tbsp of mayonnaise 

3 tbsp of pickled onions juice 

2 cloves of garlic 

5-6 fresh basil leaves