For 6 servings:
1 cup shredded turnips (or jicama, daikon, kohlrabi)
1 cup shredded carrots
1 small shredded apple (larger shreds)
1 small shredded beet (larger shreds)
1/3rd cup organic* cilantro, chopped (or parsley)
1 orange (blood orange) cut to small bite sizes
For the dressing:
2 tbs lemon juice
2 tbs orange juice
1 small tsp ground cumin
1 tsp ground fenugreek
1 tbs flaxseed oil
1/2 cup of chopped walnuts
3 tbs soaked, sprouted amaranth seeds (leave out with known grain sensitivities)
For shredding roots, I am using an old fashioned Mouli food mill, it is easy to clean and handle and comes with different grade wheels. The turnips and carrots should be shredded in a narrower grade if possible, while the apple and beets can be shredded in a larger grade to keep the apple from getting too soft and the beet from overly bleeding. (Mix shredded parts, however leave out the inky beet until short before serving time!)
Cut the orange in small pieces and add to the shredded roots. For the dressing, mix lemon juice, orange juice, spices and oil together. And blend into salad.
Add the sprouted amaranth, if desired and let cool in refrigerator.
Short before serving, add the beets, stir in thoroughly, stir in some chopped nuts and decorate the top with the rest of walnuts.
*Recommended to buy organic, as the conventional fruit or vegetable is either on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/ or tested for high exposure to pesticides. ©Mighty Forks 2011