A more perfect fall salad may not exist. Since we don’t want to offend anyone, we don’t want to officially make that claim, but trust us when we tell you that this salad is on another level of deliciousness. The beautiful orange persimmon and vibrant red beet slices are carefully layered around the plate and topped with pomegranates, mint leaves, walnuts, and an addictive vinaigrette. It’s a delicate and gorgeous salad that will make any table festive. Use it as a side dish or bring it to your holiday feast!

For the beets, it is paramount that you thinly shave them with a mandoline slicer. That will ensure even slices that are thin enough to eat raw. Nobody wants to eat raw beets that are thick, as they can be quite difficult to chew. When you hold one of these slices up to the light, you should be able to see through it. That’s how you know it will be easy to eat! Beets have been extensively studied for their ability to lower both systolic and diastolic blood pressure. This is likely due to the high concentration of nitrates that the body converts to nitric oxide, a molecule that dilates blood vessels and causes blood pressure to drop.

Persimmons are only available for a limited time during fall, so we like to make the most of them while they are in grocery stores. Persimmons are naturally rich in carotenoid antioxidants like beta-carotene, which the body converts to vitamin A, a nutrient that supports immune function, healthy skin, and eye health. The anti-inflammatory compounds in persimmons may help manage inflammation and lower the risk fo asthma, rheumatoid arthritis, and other conditions that stem from inflammation.

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Sometimes, the prettier and more interesting a dish looks, the better it tastes. You see the new and exciting creation, and your mouth starts watering. Your mind races, trying to anticipate what it will taste like, and then you try it and are pleasantly surprised. In fact, the dish tends to taste better than it looks. Well, at least that’s the case for this recipe.

For people who subscribe to a raw vegan diet, salads are a must. Rather than making the same salads over and over again, it’s helpful to change them up. Sure, you can use different leafy greens and ingredients, but what if you scrap the greens completely? Use the spiralizer to your advantage and make something like this beet and carrot noodle salad. The earthy flavors from the carrots and beets pair beautifully with the tangy citrus dressing. If you have multi-colored carrots and beets available to you, feel free to spiralize different ones to create more colors, flavors, and textures. Golden beets, for example, happen to be sweeter than the traditional red ones.

It may surprise you, but raw beets actually have a sweet crunch, similar to that of raw carrots. Use the finer noodle attachment so that your carrot and beet noodles aren’t incredibly thick. You don’t want to be crunching like crazy with every bite you take. Additionally, feel free to cut the noodles to lengths that you prefer. There’s no need to slurp up long vegetable noodles! Otherwise you’ll be chewing for days!

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There’s nothing quite like the combination of apples and beets. It’s common to see these two ingredients in freshly made juices because the sweet apples counteract the earthy flavor from the beets. You can expect that same complementary flavor combination when you dive into this salad. Dressed in a simple apple cider vinaigrette, this salad is subtly tangy, sweet, and perfect for anyone at your table.

You can easily eat beets raw, but it’s best to cut them into small bite-size pieces, or thinner strips. You’ll work less hard to chew those pieces in their raw form. The crunchy texture of raw beets is quite similar to that of an apple, only the apple is a little softer. The apple you choose can change the overall flavor of this salad. If you prefer a sweeter flavor profile, it’s best to choose juicy Fuji apples or delectable Honeycrisp apples. If you lean towards tarter flavors, it may be better for you to choose Granny Smith apples. We’ll leave that decision up to you, but we used Gala apples because they have notes of tart and sweet.

This salad is truly perfect for winter and can be ready in under 15 minutes. Because apples and beets retain their texture, you can also prep this salad the night before and enjoy it for lunch the next day. Unlike other salads that will wilt if you dress them, this salad holds up in the fridge with dressing. In fact, the flavors intensify!

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Raw Matchstick, Beet, Carrot and Apple Salad.

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It’s not every day that you see raw beets in a salad. Most people don’t realize that this is even a possibility! Well, it is if you prepare them the right way. Shredding the beets keeps them crunchy, but it helps to make them soft enough to enjoy without cooking them. When working with beets, keep in mind that they stain everything. They stain your hands, cutting boards, and clothing, so don’t make this recipe with items you care about.

This recipe is truly refreshing, crunchy, and filled with bright flavors. The great thing about this salad is that you don’t have to eat it all in one sitting. Because beets and carrots are firm, they can handle being dressed for a day without wilting. Just make sure that you eat it the next day or it will go bad.

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There is a lot of hype surrounding the Instant Pot. Some people view it as another kitchen appliance that will take up too much space in the kitchen. And for those who have slow cookers, they don’t see how the Instant Pot differs. The Instant Pot is not a slow cooker; rather, it is a magical cooking device that is the fusion of a rice cooker, slow cooker, yogurt maker, and an electric pressure cooker.

Whether you want to make black bean hummus, mashed potatoes, cakes, or chili, the Instant Pot is the tool for you. The beauty of this device is that it can do the work of a slow cooker in a fraction of the time. Since the Instant Pot uses pressure to cook food quickly and evenly, your food can retain up to 90% of its water-soluble vitamins. Boiling or slow cooking, on the other hand, completely depletes the nutritional value of your food.

Save Time When Cooking

Are you trying to cook some lentils? The Instant Pot will impart intense flavor and cook them completely in 15 minutes, and there’s no soaking required. The inner pot (the cooking chamber) is fully insulated, so the Instant Pot doesn’t need to use as much energy. Additionally, an electric pressure cooker doesn’t use as much liquid as regular cooking methods, so any soup or liquid will boil faster.

It’s Very Safe

Some people have a valid fear of pressure cookers. They envision the top exploding into their ceiling from all the built up pressure in the pot. This is not the case for the Instant Pot, which has numerous safety features that regulate internal pressure or whether the lid is locked or not. If the cover is not firmly clamped, it will not take on pressure. Plus, there are numerous settings on the device that cater to your cooking needs.

Enhances The Flavors Of Your Food

When you cook in a pan or open container, your food is exposed to heat and oxygen. This combination can actually diminish the flavors and colors of your food. When you cook the food in a pressurized chamber, you saturate it with steam, which allows the food to retain the inherently vibrant colors and nutrients. The pressure also helps to develop flavors in a shorter amount of time than if you were to cook the same meal in a stovetop setting.

4 Instant Pot Recipes

Cinnamon Maple Mashed Sweet Potatoes

Get a healthy dose of beta-carotene and complex carbohydrates when you indulge in this dish. The maple syrup enhances the sweetness of the sweet potatoes.

Click here to make the recipe.

3 Bean Vegan Chili

Get ready to dig your spoon into a hearty bowl of rich flavors and diverse textures. Just let the Instant Pot do the work for you!

Click here to make the recipe.

Beet Salad

Packed with zesty flavors and powerful nutrients, this beet salad works great as an appetizer or side salad. Instant Pots for the win!

Click here to make the recipe.

Lentil Soup With Sweet Potato And Kale

This budget-friendly lentil soup is a comforting meal that is perfect for cold weather. Satisfy your taste buds with this nutritious soup.

Click here to make the recipe.

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Once you cook beets in an Instant Pot, you may never cook them any other way. This salad comes quickly and you only need a few ingredients for maximum flavor. You may need to change the cooking time, depending on the size of your beets. If you aim to buy medium-sized beets (about 2.5 inches in diameter) then the cooking time in the recipe will be accurate.

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Supporting cardiovascular health and rich in powerful phytonutrients, fennel is not a common salad ingredient for most people. Fennel has a slight licorice flavor, which pairs well with the other flavors in the salad. Don’t be afraid to get experimental and try out this salad!

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This salad showcases how easily raw beets are to eat. If you feel like getting some extra vitamin A, protein, zinc, and fiber, cut up some beet greens (provided you buy beets with the tops), and toss them in with your salad!

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The betaine is one of the huge benefits of beets. It helps to stimulate liver cells and protects the liver and bile ducts. Beet fiber also can increase the production of detoxifying enzymes in the liver.

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