Young beets and Swiss chard! I love my grocery store. They have a very good selection of fruits and vegetable, so no one can really say they do not know what to make for lunch or dinner. Unfortunately, organic produce is often very expensive and unaffordable to many people. And yet, on the long run, money spent on good, nourishing food will help save a lot of money on medical bills in the future.
This is one of my very quick recipes that even a very busy person can make during the week.
for the salad
- 2 Swiss chard leaves
- 1 medium large golden beet, washed and peeled
- 1 medium large purple beet, washed and peeled
- 1 green onion, chopped for garnish (optional)
for the dressing
- 4-5 Tbsp virgin olive oil
- 2 Tbsp balsamic vinegar (use apple cider vinegar or lemon juice if you prefer)
- 1/2 Tbsp raw honey (I used wonderful wild flower honey from California)
- 1/2 tsp crushed red hot chili
- pinch Celtic salt, to taste
- Slice the stems of Swiss chard into thin slices.
- Cut the leaves lengthwise into halves. Remove the hard veins and chiffonade the leaves. (To chiffonade you have to stack the leaves together, roll them into a "cigar" and cut into thin ribbons.)
- Cut the beets into thin slices.
- Toss all beets and Swiss chard into a large mixing bowl and mix well.
- In a smaller bowl whisk a dressing. Adjust the taste to your personal preference. Pour the dressing over the chopped beets and Swiss chard. Mix well and garnish with chopped green onion. Serve and enjoy in good company!
Tip: To enhance the antioxidant and anti-inflammatory value of this simple salad you can add some purple onion.
In radiant health - passionately raw - Dominique