Beet Salad
August 14, 2011
We’ve been making this salad for years, long before our shift to a plant-based diet. I had it, or something similar, at a party once and asked the host how she made it. The recipe below is what I remembered, but I can’t be sure if it’s what she told me. It’s really simple and a delicious way to eat beets and get tons of fiber in your meal! Great for a hot summer night!
Making this salad without a food processor (with a shredder attachment) is not really advised. It’s certainly possible, but you’d have to do a lot of shredding and you know how messy beets can be! That said, if you have a food processor with a shredder, this salad is a piece of cake (the sort of cake made of raw veggies and fruit).
Here’s the recipe:
2 medium sized beets, peeled
2 tart apples, peeled (granny smith are great, or fuji work well too)
3 carrots, peeled
a drizzle or two of agave syrup (if you’re not a strict vegan, honey works too)
the juice of one medium lemon
Simply peel your vegges and fruit, shred them in the processor, combine them into a large mixing bowl. Mix in the lemon juice, then drizzle agave or honey and mix well. Add more agave or honey to taste (you don’t need much – this salad is really sweet). Chill or serve immediately.
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