Beat the Beet.

Beets are wonderful to have in Autumn. Gorgeous colours, texture and flavour! You can do so much with them. Check out my recipe for Borscht. They do; however, taste wonderful raw and are very healthy for you. Serve this beauty up at your next gathering and you'll be hearing about it for days! Enjoy our weekly Raw Food Post by Nida! W.P

I love beets. They have a woody yet sweet flavour and they are so versatile for any style of cooking! Did you know there are yellow beets too? Beets contain Potassium, Folic Acid and Iron. They're also a great flushing agent for your body. When I am not juicing beets, I love making salads with them. Sometimes ill grate/shred them for a coleslaw type of salad too. Here is a recipe that I have used before. You're going to be surprised by how tasty the walnut crumble is! 
Just keep in mind that fat from nuts are healthy, but should not be overdone.

Beet Carpaccio with Cumin Scented Walnut Crumble and Tahini Lemon Sauce

What you Need:
Beets:
2 organic raw golden beets, peeled and sliced paper thin
2 organic raw red beets, peeled and sliced paper thin
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt

Walnut Crumble:
1 cup raw walnuts, soaked and dried
1/4 cup nutritional yeast flakes
1 tsp ground cumin
1/8 tsp ground chipotle
1 garlic clove
sea salt to taste
2-3 Tbsp filtered water

Tahini Lemon Sauce:
2 Tbsp raw tahini
2 Tbsp filtered water (or as needed)
2 Tbsp lemon juice
1/2 tsp ground cumin
sea salt to taste

1 just ripe avocado, sliced
1 shallot, sliced
baby spinach

How to make:
Beets
1) Place red beets in a bowl and gold beets in another bowl.
2) Drizzle each with 1 Tbsp olive oil and 1 Tbsp lemon juice as well as a pinch of sea salt.
3) Toss to coat, and set aside.

Walnut Crumble
1) Combine all ingredients in a food processor except water.  Pulse until combined and finely chopped.
2) Add filtered water 1 Tbsp at a time until mixture starts to clump together, set aside.

Tahini Sauce
1) Whisk together all ingredients until smooth. 

To assemble, on two plates, arrange beet slices in a circle starting at the outside of the plate, alternating red and golden, filling the plate.  Top with avocado, shallot slices, and a little baby spinach.  Drizzle with tahini sauce, and top off with walnut crumle.  Enjoy!

Reference for picture & recipe:
http://www.rawfoodrecipes.com/recipes/category/salad.html

Nida Kazmi