Carsten Schafer


Ingredients:
  • 3 cup [or 675 0.00] – 4 cup freshly shredded beets (approximately 2 medium beets)
  • Vinaigrette Dressing for Beet Salad Recipe
  • 3 tbl [or 44.3604 0.00] apple cider vinegar
  • 3 tbl [or 44.3604 0.00] cold pressed olive oil
  • 1 tbl [or 14.7868 0.00] raw honey
  • Dash herbemare (sea salt and herb concoction found in whole food store)
  • Dash freshly ground pepper
Directions:
Peel the fresh beets and cut them into thick slices that will easily fit into the feeding tube of your food processor. After shredding, you should have 3 – 4 cups of shredded beet for your beet salad recipe. Place shredded beets into a large bowl.
Next, whisk the remaining ingredients together in a small bowl. Taste and adjust the flavors to your liking. The beet is quite sweet so keep that in mind when adjusting the flavors of the vinaigrette dressing. Pour the vinaigrette dressing over the beet recipe and toss gently. Put in a covered dish and refrigerate until ready to serve.
Category:
Salad