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!
prep time
20 Min
cook time
method
No-Cook or Other
yield
4-5 serving(s)
Ingredients
- 1 - beet, shredded
- 1 - carrot, peeled & shredded
- 1 - apple, cored & shredded
- 1 cup chopped fresh parsley
- ½ cup rough chopped walnuts
- ½ cup olive oil, flavor of choice
- 1 tablespoon balsamic vinegar of choice
- 1 teaspoon raw honey
- - salt and pepper to taste
- - fresh herbs or seasonings of choice
How To Make listen to my heart-beet salad
-
Step 1Clean and peel the beet, carrot and core & peel the apple.
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Step 2Shred them using whichever method you have available. Food processor works the fastest.
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Step 3Mix the vegetables in a bowl with a pinch of salt to draw out the juices.
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Step 4In a separate bowl, mix together the oil and vinegar. Whisk together to emulsify. Add salt, pepper, honey and any other seasonings you prefer.
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Step 5Pour the dressing over the salad and mix well. Put into the refrigerator to marinate for at least an hour.
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Step 6When you are ready to eat, mix in the parsley and chopped walnuts. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Keyword:
#Paleo
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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