Beet Salad

No, this is not one of those recipes where you chop up apples and cooked beets and slather on a container of Cool Whip - don't forget the can of pineapple tidbits. Time to put on your big boy and big girl pants and stop having dessert for every course at a meal. Sugar is nasty stuff and does a body no good! Ask me how I feel.

This is a simple, healthy, and versatile little recipe that's a great topping for a bowl of delicious raw veggies.

Ingredients:

3 large raw beets, washed and peeled
Juice from one lemon
2T olive oil

Grate the beets and toss together with the lemon juice and olive oil. Place in covered container and refrigerate until ready to use.

Time for true confession. I have a Vita-Mix, that super blender with a two horse power motor on it. It grates up those beets for me in about a minute. Also, I really don't measure the amount of lemon juice and olive oil. Sometimes I'm in the mood for a little more tang and put the juice of two lemons into the mix. And, truth be told, I oftentimes pour on an extra splash of oil just before I eat a serving of this salad.

Variations, which I've come to know and love.

This is the salad that I use as a topper for my raw veggie salads, which contain all sorts of good things. Sometimes I press or finely chop 3 or 4 cloves of garlic and mix it in with about a third of a cup of the beet salad. A great way to get raw garlic into your diet.

Another thing I add to the beet salad are sliced olives. Yummy!

Enjoy!