MENU
 
 
 
 

  • Everyday Beet Salad

    1 vote
    Everyday Beet Salad
    Prep time:
    Cook time:
    Servings: 4 Servings
    by Carol Braverman
    1 recipe
    		 >
    Beets are known as a blood-building food in Chinese dietetics, and recent studies have shown beets to have a component that increases hemoglobin- go figure! I make a batch almost weekly, adding them to other dishes at the end, salads, and as its own salad. They’re sweet when cooked, and the dressing improves their digestibility.

    Ingredients

    • 1 bunch of beets - should have about 3 medium-to-large or 5-6 if they’re smaller (smaller will cook faster); trim them so all you have left is the stump and the tail
    • 1 can of chick peas or any beans you like, rinsed
    • 1 cup frozen or fresh string beans, depends on the time of year
    • salt - pinch
    • culinary herbs - 1 tsp
    • balsamic vinegar- to taste
    • extra virgin olive oil- to taste

    Directions

    1. Boil the beets until you can stick a fork in them but before they are too mushy
    2. In the meantime, rinse the chickpeas and place in a glass pan, and steam the string beans
    3. When the string beans are ready, add the oil and vinegar, and toss
    4. When the beets are cooked, remove them to a bowl, cool to handle, then remove the skin and slice; the dressing will be better added when the string beans and beets are still warm
    5. Salt and add herbs to taste and toss

    Similar Recipes

    Leave a review or comment