Shredded Beet Salad with Ginger, Cilantro, and Garlic

I've had a sinus infection. And haven't left my home for five days, save for one mandatory trip to the DMV - a very cruel twist of the knife.

When I saw the doctor last week, she suggested I eat lots of fruits and vegetables. But not just any kind. The really healthy kind. The banana, sadly, was used as an example for what kinds of fruits would be less useful to me. Sorry banana. She also suggested, per Ayurveda, that I avoid dairy until this thing blows over. Ayurveda believes dairy can spur more phlegm development. I know, too much... But all this to tell you I'm temporarily veganish and trying to pack on the health.

I'm taking medicine too, but if I'm healed, I'm not discounting the beets. They taste like health, and they taste good too. Here, raw with bright-bright ginger and cilantro, they are terrific.

2 medium beets (raw), peeled and shredded
3 tablespoons chopped cilantro
1 teaspoon minced fresh ginger
1 small clove garlic, minced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
salt + freshly ground black pepper

Toss the beets with the cilantro in a medium mixing bowl. In a smaller bowl, whisk together the ginger, garlic, oil, vinegar, and mustard. Pour the dressing over the beet mixture. Toss to combine and season to taste with salt and pepper.

Serves 2-3.

[With thanks to NPR and Farmer John]