Beet and Carrot Salad with Ginger
This recipe pairs beets with carrots to create a potent weapon for fighting pancreatic cancer. Several studies have found betacyanin, a phytochemical responsible for beets’ intense purple color, to be highly effective at preventing cancer while carrots contain falcarinol—a compound that has been shown to inhibit the development of cancer. The anti-cancer compounds in beets and carrots are heat-sensitive and therefore it is best to eat these powerful root vegetables raw like in this salad.
- 1/2 cup raw beets, peeled and grated
- 1/2 cup organic carrots, grated
- 2 tbsp apple juice
- 1 tbsp extra-virgin olive oil
- 1/2 tsp fresh ginger, minced
- 1/8 tsp sea salt
- Combine grated beets and carrots in a small bowl.
- Mix apple juice, olive oil, ginger, and salt in a separate bowl and drizzle over salad mixture. Toss gently. Enjoy!
Did you know?
Beta-carotene, found in many orange vegetables such as carrots, is a fat-soIuble vitamin, which means that it has to be consumed together with a little bit of fat in order for it to be absorbed and utilized by the body. Therefore, the essential fatty acids provided by the olive oil in this recipe are an ideal accompaniment for carrots.