We hope everyone is having a wonderful holiday! We had a little snow in the Northeast, making a rare White Christmas. Even if you don’t celebrate the holiday, there is still something really nice about having snow on Christmas Eve and morning.
We wanted to share a recipe with you that got rave reviews at a Christmas Day party that I went to. I wanted to bring something festive, and also happened to have fresh beets and carrots in my fridge that needed to be used. An idea was born. This recipe works best if you have a mini food chop (as you can see one of my best loved kitchen items)!
This little gadget saves us TONS of chopping and shredding time, making this seemingly labor intensive salad into one that I made in literally 15 minutes. And as dirty as it gets, it’s a CINCH to clean.
A word first about beets. They are packed with potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. Their bright colors indicate they are loaded with antioxidants, nature’s anti aging powerhouse molecules. Beets are also famous for cleansing the liver, our main organ of detoxification. The one problem with working with fresh beets is that they stain EVERYTHING. So as a word of warning, don’t prep them while wearing anything you don’t want to get dirty. But they do wash off your hands easily so no worries there.
Winter Beet, Carrot, Apple Salad (12 smaller servings, 6 larger servings)
5 medium size beets, peeled, finely diced
2 large carrots, peeled and finely diced
1 large organic apple, chopped
½ cup walnuts, chopped
½ cup chopped cilantro (opt. – but adds beautiful green to the dish and also serves as garnish)
4 Tbs olive oil
4 Tbs apple cider vinegar
1 tsp sesame oil, unrefined
¼ tsp sea salt
Mix veggies and walnuts together. Mix together dressing ingredients, and toss with veggies. You’ll notice that the beets will turn the whole salad red!