A Yogin’s Cuisine,

Recipes for Health & Happiness

Beet Salad (barefoot photos)

I love this delicious, colorful, and very healthful salad. It garners rave reviews at potlucks too.

The first time I made it, I hand grated everything. Wow. It took a LONG time. Now I use a food processor.

Don’t worry too much about exact amounts. I’m sure it’ll still taste delightful. The original recipe called for a handful of walnuts, but I prefer just veggies.

Since I’ve just finished reading Joel Fuhrman’s EAT TO LIVE and am embarking upon his nutritional plan, I think I’ll add some shredded cabbage next time. I’m on a quest to eat more leafy greens.

DIRECTIONS

1. Wash, peel, and grate 5 fresh beets, 5 unpeeled apples, 5 peeled carrots.

2. Add a handful dried cranberries (or raisins or currants)

3.Add a small amount – no more than a tablespoon of a sweetener to taste. Not sure this is really necessary though.