Beet Salad For Lunch

As lunch time rolled around today and I began to think about what to fill my hungry stomach with, I remembered the fresh beets I bought a few days ago at our local organic market. With Alan blogging out in the community today, leaving me home to enjoy the peace and quiet of our small suburban home, I realized this is the day to thoroughly enjoy my beets without offending my hubby.  Alan is pretty much disgusted with beets.  “They taste like dirt!” he says whenever they’re mentioned.  But to me, it’s the earthy flavor of fresh raw beets that is so truly palatable.  

This recipe for beet salad is on our website and in our vegan meal planner, but it’s worth mentioning here because it is so quick and easy.  For a single serving, peel one fresh, small beet. Next, julienne with a sharp knife or mandolin. Then, toss in a small bowl with a drizzle of olive oil, Bragg’s apple cider vinegar and honey. For extra flavor, sprinkle with sea salt and pepper.

Summer’s the season for beets. So if you’ve only ever eaten cooked or pickled beets, don’t miss the opportunity to enjoy fresh beets raw with this quick and easy beet salad recipe.

To your health!