Carrot and Beet Salsa

Liver Loving Carrot and Beet Salsa

The star ingredient in making this salsa liver loving are beets!

Beets protect liver cells and bile ducts from free radical damage. They are rich in phytonutrients - betaine, which supports detoxification pathways in the body. Their health benefits don’t stop here! They are also rich in fiber, iron, folate and the trifecta of blood pressure lowering minerals: calcium, magnesium, and potassium. 

Other supporting roles are: 

Carrots - contain detoxifying properties, rich in fiber and carotenoids including beta-carotene which help stimulate bile to flow and remove wastes. 

Apples - hydrating and detoxifying, rich in fiber and natural plant polyphenols that protect cells from free radical damage and inflammation.

Now that school is over, here are some simple tips on how to prepare the salsa. 

I will say that prep time requires a bit of effort but I promise you, after it’s done - everything comes together within seconds! 

Ways to make sure your prep time is cut in half-  using a mandolin or food processor with a shredding blade. I promise you - this cuts your prep time in half vs getting a mini workout using a box grater or cutting your ingredients into tiny little bite size pieces. 

I also want to mention that if you are following the Nourishment Program, you will see that this salsa can be turned into a Six Senses Nourish Meal! 

SIX SENSES NOURISH COMPONENTS: 

Non-starchy carbs | beet and carrot salsa

Starchy carbs | grain-free tortillas (Siete)

Protein | Grilled tilapia (wild-caught)

Fats | buffalo sauce dressing (primal kitchen), feta/goat cheese, avocado

Probiotics | pickled red onions

Flavor | cilantro, lime, seasonings on fish

If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Liver Loving Carrot and Beet Salsa

Ingredients

• 1 beet

• 1 carrot 

• ½ red onion

• ½ red apple

• Juice of ½ lime + zest

• ¼ cup fresh cilantro, chopped

• 1 jalapeno (optional)

• Clove of garlic (optional)

• S+P to season

Directions

1. Shred the beets, carrots, onion and apples. You can use a mandolin, box grater or food processor fitted with the shredded blade. Place the shredded ingredients into a large bowl. 

2. To the bowl, add juice and zest of lime, cilantro, seasonings and optional ingredients and toss until combined. Taste test to see if you need to add more salt, cilantro, etc. Keep in the fridge for at least 30 minutes for the ingredients to marry into each other before serving! 

3. Great to serve with plantain chips, or use as a topping for breakfast eggs, tacos, fish, anything! Keep in the fridge for up to 3 days. 

Salsa Verde

Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

Out of any salsa variations, salsa verde is my absolute favorite! There is just something about the winning combination of the tanginess from the tomatillos to the fresh hints of lime and cilantro that really butters my biscuits! Unfortunately, most restaurants and grocery stores do not provide a cleaner version of salsa verde -- they’re usually filled with high amounts of sodium and preservatives. That is why I created this guilt-free salsa verde so I can continue eating as much salsa as my heart desires!

This is a recipe that relies heavily on fresh produce, and, especially, in this case, fresh tomatillos.  For tomatillos, it can be hard sometimes to distinguish the good from the bad because a tomatillo is wrapped in a papery husk. When you are choosing, look for small, firm tomatillos with tight-fitting husks.

Inside that papery husk is a bright green fruit with a fresh, almost citrusy flavor! The tartness can be a little overwhelming, so for this recipe, it is best to roast them. Roasting the tomatillos will bring a smoky and sweet flavor to the salsa, pairing perfectly with the garlic and cilantro.

Salsa verde obviously goes well with chips, but you can definitely (and should!) get creative with adding salsa to other food! Verde salsa goes well with anything classic red salsa would go with, so think morning eggs, burritos, or my sweet potato hash breakfast skillet recipe.

Here’s another suggestion - you can make this salsa verde creamy using avocados. Sometimes when I meal prep, I’ll make both versions of the salsa because I like having options! Simply add one avocado to the blender, which will give the salsa a wonderful richness in addition to the creamy texture. Check out the recipe below!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

INGREDIENTS

• 12 medium tomatillos (husked, cleaned and dried)

• 1 fresh jalapeno

• 1/2 small white onion

• 1/4 cup fresh cilantro

• 2 garlic cloves

• 1/2 lime squeezed

• 1/2 tsp salt

• S&P for taste

DIRECTIONS

1. Place tomatillos and jalapeno onto a parchment paper lined sheet pan. Turn the oven on Broil - low. Broil on one side for 4-6 minute and 4-6 minutes on the other side until you see splotchy black spots. (Keep an eye on them!)

2. Let them cool and add to a processor along with the onion, cilantro, garlic, lime, and salt. (If you are wanting less spicy salsa, take the seeds out of the jalapeno first).

3. Blend until smooth but slightly chunky consistency.

4. Season to taste with additional S&P and/or lime juice.

5. Avocado verde salsa - In the processor, add 1 ripe avocado and blend until desired consistency.

NOTES

1. The salsa may appear thin but will thicken after it has been chilled in the refrigerator. Tomatillos contain pectin which is a natural thickening agent.

2. Store in the fridge for up to a week. If you are making this recipe with avocados, store in the fridge for up to three days.

3. Both the verde salsa and avocado salsa freezes beautifully. Just add your cooled salsa batch to a freezer bag and freeze for up to one month. When you are ready to use the salsa, thaw in the refrigerator until ready to use!

4. Recipe adapted from Cookie and Kate