LISTEN TO MY HEART-BEET SALAD
My thoughtful niece told me about this awesome salad. BUT I DON'T LIKE BEETS! However, beets done this way changed my opinion. Now I'm making this salad every few days and I change up the flavors every time with different oils and vinegar. My favorite has been Pineapple White vinegar with Persian Lime EVOO. Really good!
Provided by Marty Hufnagel
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Clean and peel the beet, carrot and core & peel the apple.
- 2. Shred them using whichever method you have available. Food processor works the fastest.
- 3. Mix the vegetables in a bowl with a pinch of salt to draw out the juices.
- 4. In a separate bowl, mix together the oil and vinegar. Whisk together to emulsify. Add salt, pepper, honey and any other seasonings you prefer.
- 5. Pour the dressing over the salad and mix well. Put into the refrigerator to marinate for at least an hour.
- 6. When you are ready to eat, mix in the parsley and chopped walnuts. Enjoy!
BEET & SWEET BREAKFAST/BRUNCH BOWL
It pays to be prepared and that is certainly the case with this 3 minutes to a delicious dish. Have the beet salad waiting in the frig. (Use my 'Listen to my heart-Beet-Salad') recipe posted on JAP. Keep a supply of pre-baked sweet potatoes in the frig. for use during the week. Doing this sure makes staying healthy by eating healthy . . . easier.
Provided by Marty Hufnagel @hereim
Categories Other Breakfast
Number Of Ingredients 2
Steps:
- Remove the beets and the half sweet potato from the refrigerator.
- Drain the beet salad and soak up extra juice with a paper towel.
- Cut the sweet potato into cubes.
- Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
- Prepare for that first sweet and tangy bite. Then you will loose all control and gooble the whole bowl down!
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