A couple years ago I offered support to someone actively working toward improving their health and wellbeing.
In doing so, I was inspired to put together a basic salad recipe for that person. Since they potentially stood to benefit from the wonderful properties of beetroots as well as other ingredients that comprise this recipe.
NOTE: If you grate the beetroots in advance of making the salad, this recipe should take roughly 5 minutes or less.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Medium or large bowl
- Utensils to mix ingredients
- 2.2 lbs beetroots peeled and grated
- 100 grams arugula
- 1 avocado sliced
- ½ cup chives chopped
- ½ cup cilantro
- 2-3 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice
- natural salt to taste
Get ingredients ready for preparation and use.
On each serving plate, lay a bed of arugula. In a bowl, mix together grated beetroots, chives, cilantro, lemon juice, and olive oil.
Place your desired portion of the beetroot salad on top of the arugula and arrange slices of avocado.
Having fun? Well, I hate to break it to you, but you're done! You may serve your culinary creation.
In case you don't have an avocado, fret not! This salad is still very delicious without it.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.
Special ingredient(s) used: