Beet Salad

Beet Salad

 

6 medium to large beets

1 medium red onion (sliced into crescents)

¼ bunch of fresh dill chopped

¼ bunch of fresh parsley chopped

Celtic sea salt (to taste)

Black pepper (to taste)

¼ cup Organic Red wine vinegar

juice of 1 organic lemon

¼ cup Organic olive oil

 

Cook beets (with skin on) in boiling water until done (about 40 minutes – 1 hour) check for doneness with a knife- when the knife goes in effortlessly they are done. Drain beets and let cool, rub skins off under running cold water with rubber gloves they will come off very easily– place onions, parsley and dill in large mixing bowl. Cut beets into half moons add to bowl, pour in vinegar, salt, pepper, lemon juice, then oil. Mix well

 

optional – Serve with roasted organic walnuts (4 halves per serving)

 

You can add raw milk sheep cheese –Monchego  s a good one or raw goat cheese – use ½ – 1 ounce of cheese per serving, may serve over greens or on its own.

 

Beet Salad

  • 6 medium to large beets
  • 1 medium red onion (sliced into crescents)
  • ¼ bunch of fresh dill chopped
  • ¼ bunch of fresh parsley chopped
  • Celtic sea salt (to taste)
  • Black pepper (to taste)
  • ¼ cup Organic Red wine vinegar
  • ¼ cup Organic olive oil

Cook beets (with skin on) in boiling water until done (about 40 minutes – 1 hour) check for doneness with a knife when the knife goes in effortlessly they are done. Drain beets and let cool, rub skins off under running cold water with rubber gloves they will come off very easily– place onions, parsley and dill in large mixing bowl. Cut beets into half moons add to bowl, pour in vinegar, salt, pepper, then oil. Mix well

Serve with roasted organic walnuts (4 halves per serving)

You can add raw milk sheep cheese –Monchego s a good one or raw goat cheese – use ½ – 1 ounce of cheese per serving, may serve over greens or on its own.

ENJOY!!!

Cucumber Dill Salad

  • 1 lg. or 2 sm. cucumbers
  • 1/3 c. olive oil
  • 3 tbsp. vinegar
  • fresh dill to taste
  • 1/4 tsp. agave nectar
  • salt/ pepper to taste
  • 1 pint grape tomatoes halved tomatoes
  • Boston or leaf lettuce

Peel and slice cucumbers into a small container. Combine the next 6 ingredients in a small jar; cover tightly and shake. Pour over cucumbers, cover and chill overnight.

Just before serving, arrange lettuce on salad plates; place cucumber slices over lettuce. Slice the tomatoes and place over the cucumbers. Spoon the dill mixture over all.

Sesame Daikon Radish Salad

  • 1 daikon radish (about 10 inches long)
  • 1 teaspoon tamari
  • 2 teaspoons toasted sesame oil.

Grate daikon, place in bowl add tamari and toasted sesame oil, stir until well mixed.
Enjoy!

Check out this link to read more about the health benefits of this powerful food. Because of its astringent nature , only eat daikon daily on this cleanse – otherwise have it in moderation as it can be too intense for the intestinal tract.

O’le salad

  • 15 oz can of chick peas rinsed (Eden organics)
  • 15 oz. can of black beans rinsed (Eden organics)
  • 2 tomatoes diced (heirloom / organic)
  • 1 red or yellow bell pepper, diced (organic/ local)
  • 1/2 cup scallions, sliced
  • 1/2 cup celery, chopped
  • 1/4 cup fresh cilantro
  • 1/8 cup fresh parsley
  • 2 garlic cloves minced
  • 1/4 teaspoon cumin
  • Celtic sea salt to taste
  • Black pepper to taste
  • 1 tablespoon walnut oil
  • Juice of 1 lime
  • 2 cups mixed salad greens

Toss all ingredients in bowl except salad greens – mix well and spoon over greens