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Fresh Beet Salad
If you are wanting to add more beets in your diet, this beet salad recipe works perfectly.
Personally, fresh beets are just too ‘earthy’ for me to eat plain! Pickled beets are pretty good, but that means eating lots of extra sugar that I would rather avoid.
So, I developed this recipe that is just the right amount of natural sweetness to mask the ‘earthy’ beet taste!
Ingredients
- 2-3 medium sized fresh beets
- 2 medium sized carrots
- 1/4+ head of cauliflower
- 1/2 can of pineapple
- 1/3 cup raisins
- 1/3 cup pumpkin seeds
- 2+ Tablespoons of Vegenaise
Instructions
- Grind all the veggies into small pieces.
- Toss together in medium to large bowl. Add enough juice from the pineapple to sweeten the salad to your liking.
- Add a couple tablespoons of vegenaise to achieve the creaminess of your choice.
I have also made this recipe using left over zucchini in addition to the other ingredients — and it turned out equally as good!
Quinoa Salad Recipe
I love quinoa. You can make so many great dishes with this simple little grain. Quinoa was completely foreign to me until I found out I was gluten intolerant. What a blessing in disguise!
Following is a recipe using some very nutritious ingredients …
Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange
Ingredients:
3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
