Beet, Pear, And Almond Salad


Beets, beets, I know, either you love them or have awful memories of eating canned or pickled beets as a child. Luckily I didn't have any memories of eating beets as a child so when I first tried them I fell in love. I began making fresh beet juice in my juicer, using them in cultured vegetables, roasting them with salt, pepper and olive oil, or using raw grated beets in salads.

Beets are an excellent cleansing food, being particularly useful during the Elimination Diet. The beautiful purple hue indicates that they are full of powerful antioxidants. Research indicates that beets may increase liver enzyme detoxification function, decrease the risk for colon cancer, and help to effectively lower cholesterol.
There are many ways to prepare beets. If you own a pressure cooker you can cook the whole beet, peel and all, for about 25 minutes, then cool (the peel slips right off) and cut into cubes for this salad. This is probably the easiest way and the best way to preserve nutrients. Steaming is another option but you will need to trim the ends off of the beet first, then peel, then cut into cubes for steaming. This is the next best option of you do not own a pressure cooker. You can also roast beets in the oven after partially steaming. Mmm, this is delicious! Sometimes I thinly slice raw beets and roast them in olive oil and balsamic vinegar (that recipe is in my cookbook).
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