Recipe: Carrot Beet & Mint Salad

This easy to prepare recipe comes from Molly Katz’ newest book “Longevity Kitchen”. She is also author of “Fighting Cancer in the Kitchen”. Molly is a master of healthy cancer fighting foods and tasty fresh healthy recipes. This colorful salad is packed with carotenoid super anti-oxidants and anti-cancer flavonoids apigenin and luteolin from mint which supports normal digestive function disrupted by side effects related to chemotherapy. Also included are ginger which supports normal inflammation management and olive oil which contains healthy monounsaturated fats and anti-cancer oleopurein.

Vegetarian, Vegan, Gluten Free, Dairy Free. Serves 4:

  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice (or lime juice)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon sea salt
  • 1 cup peeled and shredded carrot
  • 1 cup peeled and shredded red beet
  • 2 tablespoons chopped fresh mint

Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the car- rots on one side of a shallow serving bowl. Put the beets in the mix- ing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.

Prep time: 10 minutes

carrot-beet salad (Photo credit: thepinkpeppercorn)

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.