I recently bought some medium-sized red beets from the farmer's market and was ready to try preparing them. I admit I haven't cooked beets often and I was feeling a bit intimidated, but i found a recipe that sounded worth trying. The recipe comes from a book called Recipes for Change , by Lisa DeAngelis and Molly Siple. The book is targeted to women going through menopause. I started experiences hot flashes about eight months ago and am hoping to get through this "special" time in my life without the use of hormones...i am so thankful to have been recommended this book. Anyway, i wanted to share this recipe with you. It is yummy and filled with calcium and folic acid, along with manganese, iron, magnesium, vitamin C, vitamin A, potassium, thiamin, riboflavin, pantothenic acid, copper and vitamin B6. Did you know that seaweed is an excellent source of calcium?


Grated Beet and Hijiki Salad
(Yield: 2 Cups - 4 servings, approx.)

Ingredients:
- 1/4 C hijiki
- filtered water
- 1 large beet
- 1 C unfiltered apple juice
- 3 slices fresh ginger
- 1/2 navel orange, cut into quarters (if the orange is organic, feel free to use the skin; otherwise, peel the skin before using)
- 1 TBSP brown rice or apple cider vinegar
- 1 TBSP lemon juice
- 1/4 tsp sea salt

Directions:
1. In a small bowl, place hijiki in 3 to 4 inches of water. Let soak for 20 minutes.
2. Place beet in a small saucepan and cover with water. Bring to a boil, covered, reduce heat, and simmer 20 to 30 minutes, until soft when pierced with a fork.
3. Lift the hijiki from the soaking water with a slotted spoon and plce in a small pot. Discard soaking water. Add apple juice, ginger, and orange to hijiki. Bring to a boil and cook, covered, 15 minutes.
4. Remove orange piece and discard. Remove hijiki to a bowl, season with vinegar, lemon juice, and salt. Stir well.
5. Remove beet from pot and place in a bowl. Cover with cold water and, when cool enough, slip off skin under water. Remove beet from water and grate. Add to hijiki, stir, and serve.