• Feb 02, 2016
  • by Morena

Ruby Red Salad Recipe

Today’s recipe is from the book Becoming Raw: The Essential Guide to Raw Vegan Diets, by Brenda Davis and Vesanto Melina. We chose this recipe to try and share with you because it’s perfect to make right now with all the gorgeous seasonal ingredients: beets, carrots, pomegranates, apples, walnuts, cranberries. This dish is a powerful detox after the holidays and the usual food overdose that comes along with them. It’s also high in vitamin C and a great immune booster to help you prevent those nasty winter flu's and colds. And let’s face it…all you have to do is take a look at the vibrant color of this raw dish and you’ll already know how good it is for you.

Beets are highly nutritious root vegetables that offer a range of health benefits. Here are some of the key benefits of beets:

  1. Nutrient-rich: Beets are packed with essential vitamins and minerals, including folate, vitamin C, potassium, manganese, and iron. They are also a good source of dietary fiber.

  2. Heart health: Beets have been associated with improved heart health. They contain nitrates, which are converted into nitric oxide in the body. Nitric oxide helps to relax and dilate blood vessels, leading to lower blood pressure and improved blood flow.

  3. Anti-inflammatory properties: Beets contain betaine, a compound known for its anti-inflammatory properties

Want to make it? Here’s the quick and easy-to-follow recipe.

And if you want more nutritionally-rich (and scrumptious) meals like this one you can’t miss this greatly informative, fun, and delicious book.

Ruby Red Salad

Makes about 4 servings


3 cups grated carrots

2 cups grated beets

1 cup chopped fresh parsley

½ cup dried cranberries

½ cup coarsely chopped organic sprouted walnuts

2 tablespoons sliced chives (optional)

Salad dressing of your choice

Celtic Sea Salt

Ground black pepper

Seeds from ½ pomegranate (optional)


  1. Combine the carrots, beets, parsley, cranberries, walnuts, and optional chives in a large bowl.
  2. Add the salad dressing to taste and stir until the vegetables are thoroughly coated.
  3. Season with salt and pepper to taste.
  4. Top with the optional pomegranate seeds if desired.
  5. Serve immediately.

VARIATION: Add 1 to 2 chopped red apples.