WINTER BEET SALAD

Nana has been in town and you know what that means…Fluff! Yeah a little extra padding for winter is creeping onto my body from all the yummy bad, but oh so good, comfort foods that are consumed when family is in town AND it’s been holiday season.

So now I’m detoxing, working out for at least 30 minutes, 5 days a week and trying to eat as much RAW food, as possible. I almost always have a salad for lunch, and always try to have steamed or raw food with dinner as well. I feel better when I do, my skin looks better, and my jeans fit me better! Life and eating are all about balance. After the holidays, along with some squats, is one of my favorite salads, raw beet salad. To make sure my children like it too, I like to add jicama and carrots, as well as a tangy sweet dressing. This salad is so easy to make with a food processor and is a great side dish for lunch or a gourmet dinner party, with a gorgeous magenta color and crunch that would even be fabulous on a burger or tacos.

This Beet Salad Recipe was a last minute side dish so I didn’t measure anything. Though you really can use as many carrots or beets as you like. It doesn’t need to be exact at all. I used a bottled poppyseed dressing that I picked up at Earth Fare but you can make homemade which is pretty simple too. You can also use your favorite vinaigrette. I found that my kids will gobble it up with a little sweetness. And it was delish!

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