Listen To My Heart Beet Salad Recipes

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LISTEN TO MY HEART-BEET SALAD



Listen to my heart-Beet Salad image

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

1 beet, shredded
1 carrot, peeled & shredded
1 apple, cored & shredded
1 c chopped fresh parsley
½ c rough chopped walnuts
½ c olive oil, flavor of choice
1 Tbsp balsamic vinegar of choice
1 tsp raw honey
salt and pepper to taste
fresh herbs or seasonings of choice

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



Beet & Sweet Breakfast/Brunch Bowl image

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

½-1 cup(s) (prepared) listen to my heart beet salad
½ - (pre-baked & refrigerated) sweet potato

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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