Beet and Celery Salad

This vibrant and flavorful salad is a perfect fusion of fresh ingredients and the tangy goodness of fermented beet kraut. The magenta-colored salad combines the earthiness of beets, the crunch of celery, and the tangy notes of fermented kraut, resulting in a delightful combination of flavors and textures. This raw, gluten-free, and vegan salad is quick and easy to prepare, making it a wonderful option for a refreshing side dish or a light meal. The addition of apple juice or cider, sunflower oil, scallions, parsley, and apple cider vinegar further enhances the taste profile, creating a truly delicious and nutritious salad. Let’s explore the ingredients and instructions to create this vibrant beet kraut salad.

Serves 4

INGREDIENTS:

• 1 cup Simple Beet Kraut
• 4 stalks celery, thinly sliced on the diagonal
• ¼ cup apple juice or cider
• 3 tablespoons sunflower oil (preferably cold-pressed)
• 4 scallions, finely sliced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon apple cider vinegar

INSTRUCTIONS:

1. In a large bowl, combine the Simple Beet Kraut, thinly sliced celery, and apple juice or cider.
2. Add the sunflower oil to the bowl. If possible, use cold-pressed sunflower oil for its distinct sunflower flavor and enhanced nutritional benefits.
3. Finely slice the scallions and chop the fresh parsley. Add them to the bowl.
4. Lastly, pour the apple cider vinegar into the bowl.
5. Mix all the ingredients well, ensuring that the kraut, celery, and other ingredients are evenly coated.
6. Let the salad marinate for at least an hour before serving. This allows the flavors to meld together and develop a more pronounced taste.
7. Serve the beet kraut salad as a refreshing side dish or as a light meal on its own.

TIPS:

• Use freshly made Simple Beet Kraut for the best flavor and texture in this salad. If you don’t have homemade beet kraut, you can look for store-bought options that are raw and fermented.
• Thinly slicing the celery on the diagonal adds an elegant touch to the salad and enhances its visual appeal. It also provides a nice texture contrast to the softer beet kraut.
• If possible, choose organic apple juice or cider to ensure the purest flavor and avoid any additives or preservatives.
• Cold-pressed sunflower oil is recommended for its distinct flavor that complements the salad. Look for cold-pressed options in health food stores or specialty markets. If unavailable, you can substitute with another mild-tasting oil like extra virgin olive oil or avocado oil.
• Allow the salad to marinate for at least an hour before serving. This resting time allows the flavors to meld together and enhances the overall taste of the salad.
• Consider adding additional ingredients to customize the salad. Diced apples, toasted walnuts or pecans, and crumbled feta cheese can be great additions for added flavor and texture.
• Serve the salad chilled or at room temperature, depending on your preference. Chilling the salad for a short while before serving can help keep it crisp and refreshing.
• This salad works well as a side dish for grilled or roasted meats, or as part of a larger salad spread for a gathering or potluck. It can also be enjoyed as a light and refreshing lunch or dinner option on its own.