An abundance of vegetables growing in our summer garden inspired this salad. I prepared it with all raw ingredients. Here’s what I did.
In a food processor (you could, of course, use a hand grater) grate:
2 beets (or 1 large)
1/4 cup onion (or more to taste)
Mix all ingredients together in a large bowl. Add the dressing and toss well.
1/3 cup olive oil
Juice from one smallish lemon
1/4 cup of fruit juice – I used apricot/mango
Dash or 2 of sea salt and pepper
Top with fresh sprouts and parsley. (I almost sprinkled sunflower seeds, too – so any seeds might be worth a try). Here’s an easy, easy way to grow your own sprouts.
I’m already thinking of many variations on a theme. Any fresh vegetables are candidates. If I had snow peas or sugar snaps (we already ate all we grew), they would surely be included. Others high on my list to try:
finely chopped kale
sweet red peppers
Consider using your creation as the filler for a wrap or rollup. Try using tender fresh collard leaves (cut in half) as the rollup. If you haven’t ever tasted raw collard, you are in for a pleasant surprise. They are mild and sweet-tasting.
I encourage you to play with this and come up with whatever inspires you. Post your experiments and ideas for others to enjoy, too.