Beet Salad -A celebration recipe

For my birthday this year, a good friend of mine gave me an amazing book – ‘Share’ : A cookbook that celebrates our common humanity by Women for Women International (WFWI).

The underlying message of Share is simple: for all our apparent diversity―as individuals, societies and nations―our actions, however small, can have an exponential, positive influence both on the world and the lives of others. Nothing more beautifully conveys our interdependence than the food we eat. The recipes featured in this uplifting book―provided by contributors who are all actively engaged in humanitarian issues, as well women from the eight countries in which Women for Women International (WfWI) work.

I am in love with the illustrations in this book. The night I received this book, I was up past midnight going through it.

One recipe that caught my eye right away, was a beet salad recipe by Zainab Salbi, founder of women for women international. I love beets and it had many ingredients that I use everyday.

Last weekend I finally decided to make this recipe.  As I was making it, I wasn’t sure how it would come together. However, when I tasted it, the flavors were out of this world! The flavors of sesame seeds, balsamic vinegar, olive oil and fresh ginger along with all the chopped veggies were heavenly. This probably is one of my most favorite salads and I am going to make this again and again.

I made some changes to the original recipe. Instead of using raw beets, I used roasted beets. I also replaced carrots with fresh orange bell pepper that is now in season and I added some grape tomatoes. I followed the rest of the recipe and it indeed was a celebration of colors and taste on my plate and my mouth!

This recipe is from the Celebration section of ‘Share’ – recipes to bring to the peace table, to celebrate our shared humanity. I want to thank Zainab Salbi for this amazing recipe that is a keeper for me. I am so impressed with her work in the war torn, post conflict countries. I salute her for her selfless work and dedication.

My dear friend, Tulika Bhatia, thank you for this priceless gift that I will always treasure!

Here is the recipe for beet salad that is full of surprises, it is colorful, beautiful and healthy!

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Beet Salad

Prep Time

20 mins

Total Time

20 mins

 

A celebration recipe

Course: Appetizer

Cuisine: American

Keyword: salad

Servings: 4

Calories: 326 kcal

Author: Archana

Ingredients

• 4 beets I used roasted beets
• 1 medium orange bell pepper
• 2 celery ribs
• 1/2 cup cherry tomatoes cut in halves
• 1 avocado
• 1 inch piece of fresh ginger grated
• 1 table spoon of sesame seeds I toasted them lightly
• 1 tbsp fresh cilantro chopped
• 6 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and freshly ground black pepper

Instructions

1. Cut the roasted beets, celery and orange bell pepper into small, even cubes. Place in a salad bowl. Add cherry tomatoes.
2. Peel and pit the avocado and cut the flesh into cubes. Add to the bowl and gently mix to combine.

Nutrition Facts

Beet Salad

Amount Per Serving

Calories 326 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Sodium 89mg4%

Potassium 674mg19%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 9g10%

Protein 3g6%

Vitamin A 1215IU24%

Vitamin C 51.9mg63%

Calcium 27mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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