Beet Salad
I love the taste of beets and they have so many health benefits as well. Such as:
- Beets are high in many vitamins and minerals. Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. ...
- Beets cleanse the body. ...
What you need:
1 carrot, sliced
1-2 medium sized beets, sliced
Feta Cheese, crumbled
Matcha for garnish
2 TBSP peeled pistachio nuts
salt and pepper to season
Directions
If beets are in season buy a couple medium sized ones and place them in a large saucepan. Then add water to cover and lemon juice or vinegar and bring to a boil. The lemon juice or vinegar will help to keep the beets from bleeding. Reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off and sliced.
You can also use pickled beets, just slice them and place them in a small bowl. Slice the carrots and add them to the dish. Sprinkle a generous portion of crumbled Feta cheese over the beets and carrots. Then add the pistachios and the macha.
For the dressing I used only some of the beet juice. You can season with salt and pepper to your liking. If you prefer a heavier dressing try balsamic vinaigrette.
