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Saturday, June 18, 2016

Green Salad with Apples, Fermented Beets, and Ginger Orange Vinaigrette


This light and refreshing salad makes a stunning starter or main course. It contains everything that healthy meals should: fiber, protein, healthy fat, and a fermented food. Every day I encourage my patients to eat more fermented foods because they support the friendly bacteria inside our digestive tracts. These beneficial microorganisms manufacture nutrients, break down environmental toxins, reduce inflammation, strengthen our immune systems, and modulate the expression of genes that influence metabolism and fat accumulation. We wouldn't live long without them.

The fermented ingredient in this salad is Red Beets from BAO Cultured. I love eating them straight from the jar but they also add unique flavor and texture to salads like this one. Because they're cultured with ginger, garlic, and horseradish, they have a sour but spicy flavor. BAO Cultured products are available in stores around New York City but you can also find them online. Use the discount code "DRSARAH10%FERMENT" for 15% off your order. 

If you don't have fermented red beets, you can substitute grated raw beets. If you're detoxing, replace the apple with cucumber. For a dairy-free salad, replace the goat cheese with Kalamata olives.

  • 1 organic orange
  • 1 tablespoon raw (unpasteurized) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, grated
  • Sea salt
  • Freshly ground peppercorn
  • 3 tablespoons cold-pressed extra virgin olive oil
  • Salad greens
  • 1/2 firm, crisp apple, thinly sliced
  • 1/2 cup fermented Red Beets
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped raw hazelnuts
  • 1 tablespoon finely chopped fresh mint

  1. Zest the orange directly into a small mixing bowl, removing the outer orange layer but not the white pith underneath. Use a sharp knife to cut away the pith. Supreme the orange over a different bowl (to contain the juices) by cutting each segment away from the membranes. Squeeze any remaining juice out of the membranes before you discard them. Strain and reserve the orange segments for another use. 
  2. Add the orange juice (about a tablespoon) to the bowl with the zest along with the vinegar, mustard, ginger, garlic, and a pinch each of salt and pepper. Whisk everything together, then stream in the oil and continue whisking until all of the ingredients are well-combined.
  3. Arrange plenty of salad greens on a serving plate. Scatter the sliced apple on top of the greens. Pile the beets in the center, then garnish with goat cheese, hazelnuts, and mint.
  4. Drizzle the Ginger Orange Vinaigrette over the salad or serve it on the side.

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