As we enter this season of year-end celebrations, we are often too rushed to think about our nutrition, although it’s often when we need it most. Sometimes we feel stressed, we might be fighting a bug that’s going around or our bodies are trying to adjust to the colder weather.
This salad, courtesy of my niece Pia, in England, is unbelievably rich in anti-oxidants, which help our bodies to adapt to stress. It also helps to transition our palates from the fresh-tasting Summer and Fall salads to the “meh!” Winter salads. Please don’t leave out the olive oil (or other substitute oil) as it helps to release the anthocyanins – the anti-oxidant compounds responsible for the red colours) from the beets and cabbage so that they are available for our bodies to use. It can be made ahead and it’s also fabulous the next day.
Festive Red Cabbage and Beet Salad
1/2 small head of red cabbage, thinly sliced
2 raw beets, peeled and coarsely shredded
1/2 cup of frozen green peas or edamame beans, defrosted by pouring boiling water over them in a sieve.
2 green onions, chopped
2 oz. creamy Feta cheese or Halloumi
2 Tablespoons olive oil (or substitute oil of choice)
Juice of 1/4 lemon
Salt and Pepper to taste
Mix the cabbage and beets together with the oil and put into a nice bowl
Arrange the peas, beans and green onions in the centre
Sprinkle the cheese around the beans or peas
Salt and pepper the top and sprinkle the whole salad with lemon juice.
Allow to sit for about an hour for the flavours to develop.
Serve with love.