Each one of the ingredients of this dish provides our body with amazing compounds needed during different stages of detoxing. Rich in phytochemicals, beets are great blood purifiers and overall body cleansers, while pineapple contains bromelain, a cleansing enzyme that improves digestion. Besides supplying fiber, fennel is a great source vitamin C and folate, a B vitamin that plays a key role in detox. With a long list of nutrients, phytochemicals and soluble fiber, apples are great detoxifiers. Arugula, and the rest of the brassica family contain high amounts of glucosinolates, which are converted in the body into two types of compounds that stimulate the liver’s detoxification pathways. Brazil nuts are rich in selenium, which is key to flushing mercury out of our body, and protecting our cells from damage. Kombucha is a fermented tea rich in probiotics, antioxidants and enzymes. It can be made at home or purchased at health food stores. Raw apple cider vinegar has many compounds, among them enzymes and prebiotics, and is alkalizing (yes, despite it’s acidic pH). This is a very flexible recipe, so feel free to add more veggies to it if you feel like it, and although I give you specific plating interactions, feel free to plate it as you like!
Detox Salad with Kombucha Vinaigrette
Servings
Ingredients
- 2 large or 4 small beets
- 1 pineapple peeled, quartered lengthwise, cored and thinly sliced
- 1 fennel bulb leaves discarded
- 1 apple
- 1 bunch arugula
- 1/2 cup Brazil nuts or raw almonds coarsely chopped
- 1/2 cup kombucha not flavored, or raw apple cider vinegar
- 1/4 cup extra virgin olive oil
- 3 tablespoons raw apple cider vinegar only if Kombucha is used
- coarse sea salt and black pepper to taste
Instructions
- Roast the beets in a 400 F preheated oven. To do so, wrap each one of them in foil and place in a baking sheet. Roast until beets are slightly soft to the touch (but not mushy). Time depends on their size. When cool enough to handle, peel beets with oiled hands and set aside to cool completely. Alternatively, you can use precooked beets or use them raw. 2. While beets cool down, make the vinaigrette, by whisking the kombucha, oil, apple cider vinegar, salt and pepper. Set aside. 3. Cut top and end of pineapple. Peel it, cut it into quarters lengthwise and core each quarter. Working with each quarter at a time, slice crosswise very thinly. A mandolin is perfect for the job, but a knife is great too. 4. Slice the fennel very thinly too and then the apple. 5. Slice the cooled beets into very thin circles. 6. Plate the salad by placing pineapple slices around the interior perimeter of the serving platter. Make a concentric circle, overlapping slightly with the beets, then a smaller circle with the apples. Place the fennel in the center and top with a tall bunch of arugula. Sprinkle the whole salad with the Brazil nuts, and more coarse salt and pepper and add the dressing.
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