Beet salad using fresh picked beets from local farm Organics Today, paired with pasta & oil and homemade strawberry ginger kombucha!
To make this beet salad, you’ll need:
– 3-4 red beet roots
– fresh parsley
– slivered red onion
– lime juice
– extra virgin olive oil (I used orange infused oil!)
– himalayan pink salt
– fresh ground pepper
First, boil the beets. Make sure to clean them off and cut off the stems, then place in a pot with water and bring to a boil. It can take a little over an hour – you know they’re done cooking when you can stab a knife through to the center of the beet with ease.
Once they’re done, drain the beets and slide the skins off immediately. Let them cool.
While the beets are cooling, slice up about 1/8 of a red onion into small slivers. Then cut the beets into small cubes.
Place beets, slivered red onion, and remaining ingredients in a bowl:
Mix it up and refrigerate for at least an hour. Delicious, colorful, and healthy!