Here is a great beet salad recipe from our family friend Kelly. She and her family brought this over to our house for Thanksgiving and it was a hit. Enjoy.
I’ll give a rough idea of measurements, but really this apple beet salad is a dump, taste and add type of recipe.
I like to use an electric chopper or a food processor. I shred or finely chop the beet and the carrot. The apples I dice up by hand so that the textures vary. I finely chop the walnuts. Add these all together in a bowl. Then add the raisins, olive oil, cinnamon, raw honey and juiced lemon.
If it is too dry add more olive or grape seed oil or lemon depending on your likes and tastes. If the apples are really sweet you may want to leave out or cut back on the honey. Depending on your likes you can add more raisins and or walnuts.
Beets are generally pretty strong in flavor, so you want to have a greater ratio of apple and carrot.
This is a very pretty colored beet salad and looks beautiful in a crystal bowl.
Another really great tasting and beautiful variation on this is to use yellow beets. I grow them in my garden and they are awesome. They have a milder sweeter flavor than red beets. The yellow is really pretty against the orange carrots.
Even if you are not a beet fan, you may find yourself liking this recipe. I have fooled many people by not telling them it was a beet salad. They just thought it was a great fruit salad.
This beet salad is great for your liver and your blood.
Thanks for sharing your recipe Kelly. If you enjoyed her recipe, check out her other recipes and health information on her web site – Natural Health Girl.