iEat Green – 04.22.21 – Nicholas Freudenberg

Nicholas Freudenberg is Distinguished Professor of Public Health
at the City University f New York Graduate School of Public Health
and Health Policy where he also directs the CUNY Urban Food
Policy Institute. His most recent book is At What Cost Modern
Capitalism and the Future of Health (Oxford University Press,

Beet and Walnut Salad

• 2 medium-size beets about 1 lb total

• 1 1/2 cups walnut halves

• 2-3 cloves garlic minced

• 1 tablespoon pomegranate vinegar

• 1 t. lemon juice

• ½ cup packed cilantro leaves

• ½ cup packed parsley leaves

• 1 t. salt • 1/2 teaspoon ground coriander

• 1/2 t. Khmeli Suneli Spice Mix (available online & spice stores)

• freshly ground black pepper to taste • pomegranate seeds for garnish

Instructions Cook the beets, either roasting or boiling, until tender. about 45 minutes. Let beets cool down for 15 min. Meanwhile, in a food possessor, pulse the cilantro, parsley, walnuts, and garlic. Set aside. When the beets are cool enough to handle peel and grate them. Mix the grated beets with the walnut paste. Season to taste with the vinegar, lemon juice and spices. Refrigerate the Salad for at least an hour before serving. Garnish with pomegranate seeds and fresh cilantro.



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