During a recent retreat someone requested the recipe for beet slaw. That inspired its inclusion in the Kitchen Corner. Of course, there was an instant voice questioning how one could do an article on beet slaw?
Well here goes:
A blast of cold air as the refrigerator door is opened.
The weight of a burgundy red root in my hand.
The click of the peeler as the skin falls away.
Impossibly red juice spreading onto a cutting board.
A bright yellow lemon releasing its scent as the kitchen knife slices it open.
The treasured and well-seasoned cast iron pan heating on the kitchen stove to receive the sunflowers seeds.
The clacking of the wooden spoon stirring the seeds in the warm pan.
The unmistakable aroma of toasting sunflower seeds.
The red beets, lemon juice, and seeds falling into a stark white bowl.
Tears springing forth in gratitude for the beauty and abundance so freely offered and for not listening to a negating voice.
Raw beet slaw with lemon and mint
-- The Everyday Ayurveda Cookbook by Kate O’Donnel
1 large or 2 small beets peeled and grated
Juice of ¼ lemon
1 mint sprig (optional)
1 Tablespoon sunflower seeds
Salt to taste
Mix grated beets and lemon juice together in a small bowl. If using mint, tear the leaves into small pieces by hand or snip with kitchen shears and add to the beet mixture.
In a small frying pan, toast the sunflower seeds on low heat for about 5 minutes, until lightly browned, gently shaking the pan or stirring as needed to keep the seeds from burning.
Add the sunflower seeds and salt to the beet mixture and stir again.