Hearty Autumn Vegetable Soup with Epinutrients
Author name: Hayley Joy Woldseth, MS
Author social: @joy.in.nutrition
Author website: Under construction at joyinnutrition.com!
Adapted from: https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/
The beets from my local organic farm often come with beautiful epi-nutrient-rich greens still attached. I take great care to use the whole plant, as the greens are packed with folate, the most vital nutrient in genetic expression and DNA replication and repair. Beet greens are also a great source of betaine, and both betaine and folate keep our methylation cycles humming as major methyl donors that recycle homocysteine back to methionine.
Raw beet greens have a strong mineral flavor that is mellowed when combined with the milder cabbage, making this a great recipe for those adjusting to more dark leafy greens! Tailor the cabbage to beet greens ratio to taste, and aim to shift toward half and half slowly over time.
| Sweet and Tangy Beet Green Slaw |
Sweet and Tangy Beet Green Slaw
| Servings | Prep Time | Passive Time |
| 4-6large side salads | 25minutes | 20minutes |
| Servings | Prep Time |
| 4-6large side salads | 25minutes |
| Passive Time |
| 20minutes |
Ingredients
- For the Slaw
- 8 ounces beet greens thinly sliced (about 4 loose cups)
- 8-10 ounces cabbage shredded (about 4 loose cups)
- 2/3 cup slivered almonds raw
- 1/2 cup unsweetened tart dried cherries or cranberries halved
- 1 medium apple julienned/match-stick cut
- For the Sweet Mustard Dressing
- 1/4 cup Extra virgin olive oil
- 2 tbsp. Apple cider vinegar
- 1 tbsp. honey or maple syrup (optional)
- 1 tbsp. Whole-grain dijon mustard
- 1 clove garlic minced
- 1/4 tsp. salt
- black pepper
Servings: large side salads
Units:
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Ingredients
Servings: large side salads
Units:
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Instructions
- Combine thinly sliced beet greens and cabbage in a large bowl.
- Toast slivered almonds in a dry pan over medium-low heat for about 2 minutes. Stir and continue toasting for another 2 minutes, or until golden and fragrant.
- Add the almonds, cherries/cranberries, and apple to the mixed greens.
- Combine all dressing ingredients in a bowl and whisk until well mixed. Pour over slaw and toss well.
- Let sit for 20 minutes before serving. Enjoy!
Recipe Notes
- Store covered in the refrigerator for up to 3 days. The flavors will continue to meld and greens will soften.
- Be sure to rinse beet greens well to remove residual soil or sand.
- Option to substitute pumpkin or sunflower seeds for the almonds.
- Option to substitute pomegranate seeds or fresh berries for dried fruit, add immediately before serving.
