Author: Lily Mazzarella
This gorgeous rainbow of a salad takes just a few minutes to make, delights everyone who eats it (It's a great potluck dish!), and stores well tightly covered in the fridge for up to 3 days. It is fiber-rich and contains 3 hepatoprotectant superstars: burdock, beets, and kohlrabi.
Burdock is known as an herbal "alterative," meaning that it gently assists in the body's processing of metabolic waste products, and enhances cellular, lymphatic, liver and kidney elimination. Traditionally used to brighten and clear the skin, it is also rich in the prebiotic inulin, which feeds beneficial flora and aids gut health.
Kohlrabi is a mild cruciferous vegetable with a surprisingly high vitamin C content; it also contains cancer-fighting glucosinolates, which have been shown to be protective against lung, breast, and colon cancer. The metabolites of glucosinolates also help process estrogens, and increase production of important antioxidant detoxifiers like superoxide dismutase.
Beets contain a unique class of pigments called betalains, benefits of which include upping the production of the detoxifying antioxidant glutathione in the liver and reducing inflammation by modifying pro-inflammatory enzymes. Betalains are destroyed by heating beyond about 15 minutes, so they are featured raw in this salad to preserve their vital qualities. Beets also contain betaine, which acts as a "methyl donor," supporting the body in transformation and excretion of estrogens and other compounds (among other things!).
With the dressing, the whole salad acts as a digestive stimulant, improving secretions and gently improving elimination.
*Recipe inspired by Yottam Ottolenghi's Root Vegetable Slaw in his genius cookbook Jerusalem.
For the mixed roots:
1 small-medium golden beet
2 small-medium carrots
1 small-medium red beet
1 small kohlrabi and/or 1/2 celery root
1 8-inch piece of burdock, approx. 3/4 inch in diameter
For the dressing:
Zest of 1/2 lemon
2 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1/2 c. parsley, minced + extra chopped parsley for garnish
1/2 inch piece of ginger, grated
1/2 inch piece of turmeric root, grated (optional)
Salt and pepper to taste
First, make the dressing. Place all ingredients in a jar and shake vigorously (you can also use a blender).
Then, using a food processor, julienne the roots, starting with the kohlrabi and burdock. Once they are processed, remove and place in a mixing bowl. Then process the carrots, golden beets, and red beets. You can also shred or julienne the veggies by hand.
Mix all the veggies together and dress. Garnish with parsley, a sprinkle of Milk Thistle Gomasio and enjoy!
For more delicious springtime recipes,