Apple, Beet & Cilantro Salad w/ Pomegranate Vinaigrette
Time: 5 Minutes w/food processor or 10-12 if hand dicing
Yield: 8 Servings
(7 Item Recipe)
Naturally Vegan & Vegetarian
3 Small to Medium Organic Beets, shredded or food processed
4 Organic Apples (I used fuji but any kind will do), shredded or food processed
1/2 Cup Organic Cilantro & Organic Parsley, diced fine or food processed
1/3 Cup Organic Apple Cider Vinegar with the Mother (I prefer Bragg’s Brand)
3 Tablespoons Cold Pressed Extra Virgin Olive Oil
1 Tablespoon Organic Agave
1/4 Cup Organic Pomegranate Juice (I prefer POM Brand)
Get your beets out and wash and scrub them good. Since they are a root veggie they are going to look dirty even after scrubbing them.
If you do not have a food processor you are going to take the beet with the leaves on top. You are going to cut the tail piece off and then proceed to shredding until done.
If you have a food processor cut the top and tail off. Then cut in halves.
Once in halves you are going to want to cut them into smaller pieces so that the blade
can cut them with ease without getting stuck.
If you have a small to medium beet you should have 6-8 small pieces. If your beet is larger you may need to cut it into smaller pieces.
Put your cut up beets in the food processor and pulse until a nice size appears. Take your beets and put into a nice large bowl.
Next you are going to need to get your apples out. Wash them and then pat to dry.
If you do not have a food processor you are going to be shredding these apples. If you have a food processor we are going to do the same steps we did with the beets.
Take your apples and remove the core and stems. Then cut into small pieces.
Now take your apple pieces and put into food processor pulsing until you get a nice small chop.
After you have achieved the perfect chop. Take apples to the beet bowl and put them thereWi
With a large spoon mix beets and apples together until evenly distributed.
Next we are going to get the fresh parsley and cilantro out. I keep mine in a glass filled with water in the fridge covering the leaves which keeps the herbs fresher.
Next wash them good then pat dry.
If you do not have a food processor you are going to dice the herbs fine and them add them to the liquid ingredients and mix. If you do have a food processor trim off stems then place herbs in food processor.
Next you are going to get out your organic apple cider vinegar with the Mother. My favorite is the Bragg’s Brand Apple Cider Vinegar with The Mother. If you haven’t tried the Bragg’s brand products please do. The bottle will look like this and comes in a variety of sizes, small, medium, and large. They not only have amazing apple cider vinegar, but also have wonderful products.
Take out your apple cider vinegar, agave, and olive oil.
In a measuring cup or small cup add the oil, vinegar and agave together. If you do not have food processor you are going to add the fresh minced/diced herbs to the liquid ingredients and stir well. If you do have a food processor you are going to mix the liquids together then pour into food processor with the fresh herbs.
Pulse until ingredients until they are mixed well and fresh herbs are fine.
It should look well mixed and the herbs should be fine.
Remove from food processor and pour over beet and apple mixture.
With a spoon mix together until evenly coated. The juice is going to fall to the bottom and you want to mix it for a 1-2 minutes until it absorbs into the beets and apples.
Next get your pomegranate juice out. I prefer the POM Wonderful brand as it is 100% juice.
For a $1.00 off Coupon for POM Wonderful click on this link.
Measure out your juice and pour over the beet apple mixture. Mix well and let sit. You can refrigerate it or serve immediately.
Be sure to serve each serving with a couple spoons full of the bottom dressing.
This salad is my favorite. With limited fresh ingredients on hand I came up with this magical salad. It is packed with antioxidants and loaded with healthy nutrition. It is crisp sweet and crunch. The kids absolutely love this and seem to think its dessert which we are happy to see. The pomegranate cilantro vinaigrette adds a nice zip to the salad and personality diluting the acidity and balancing it just right. Enjoy!