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.


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