Reposting an oldie but a goodie tonight for two reasons. The first, I came up with it so far back it’s almost surely been lost in the ranks. The second, it’s seasonal. Just as we cosy on into Autumn I’ve been drawn back toward this salad. You see, the body naturally wants to detoxify. It’s calling on you to eat from the earth, from what nature has to offer. And beets are ready and waiting. Nature’s greatest detoxifier, they are a natural blood cleanser. Whether or not you’re into the latest craze of cleanses and detoxes, beets are a wonderful place to start. They literally pull the toxins out of your body and help to expel them through your liver.
To make this recipe really go the distance, I’ve incorporated Miso paste in the dressing. Miso, being a fermented soy product is excellent for supporting good gut health, as it helps to restore the good bacteria in your gut. If you’re wary of soy, eating fermented soy products is a safe and healthy way of consuming it. Just ask the japanese who have know this through the ages. Best part of this recipe is it’s versatility. Serve it on a bed of greens and add chickpeas and sun flower seeds for extra zinc, magnesium and protein, and you have a lovely salad all of it’s own. Or, use it as a slaw and serve it on brown rice or buckwheat crackers for a healthy snack or light lunch. Either way, it only takes 10 minutes to whip up and stores in the fridge for 3-4 days.
Miso Beetroot Slaw
Recipe by Shelley Kamil
Ingredients
(Serves 3-4)
For the Slaw
1 large fresh beetroot (or 2 small), peeled and grated
1 Can chickpeas, drained and rinsed (optional)
2 carrots, grated
2tbs sunflower seeds, toasted
3-4 radishes, finely sliced
Miso Dressing
2tbs Miso paste
Juice of 1 lime or lemon
1tsp Maple syrup (optional but not necessary)
2tbs apple cider vinegar / brown rice wine vinegar
1-2tbs tamari
To serve
4-5 kale leaves, torn off the stem
5-6 radicchio leaves, finely sliced
Directions
1. In a large mixing bowl, combine all the ingredients for the slaw.
2. In a small mixing bowl add the dressing ingredients and whisk together until a smooth paste forms.
3. Pour the dressing over the slaw and mix together thoroughly. Add sea salt to taste.
4. Divide the kale and radicchio between serving bowls and top with Miso Beetroot Slaw
As a Health and Wellness Coach Shelley can support you with easily integrated nutritional and lifestyle tips to help guide you on your journey back to being the most amazing, healthiest version of you. 
