Cancer-fighting Recipe: Shredded Beet Salad

Just one serving of this salad a day should be enough to keep the doctor away. Onions are rich in the phytochemical quercetin, which has also been shown to have beneficial effects against lung cancer that are totally worth the tears.

Carrots and parsley belong to the Umbelliferae family but boast different cancer fighting properties.

Carrots are high in vitamin A, which is known to promote lung health so much so that studies have shown just eating one carrot a day could cut the risk of lung cancer in half. Parsley commonly used to garnish, contains many volatile oils and phytochemicals that have cancer protective attributes.

Shredded Beet Salad

Ingredients:
2 cups of cooked, peeled and shredded red beets
1 cup shredded carrots
½ c fresh parsley (chopped)
3 Tbs olive oil
2 Tbs lemon juice
2 Tbs onion (chopped)
1 Tbs sugar
½ tsp salt
Pepper to taste

Mix together and chill.  Toss salad with the following dressing recipe.  Also optional is to serve on a bed of lettuce topped with 2 sliced hard-cooked eggs.

Adapted from: Simply in Season: a World Community Cookbook by Mary Beth Lind and Cathleen Hockman-Wert

For more cancer fighting recipes and nutrition information visit www.pennmedicine.org/karnell.