BEET APPLE ONION PARSLEY VINEGAR WALNUT SALAD RECIPE

by | 2018 | Apple, Avocados, Beet, Food, Onion, Parsley, Pepper, Sea Salt, The Lills, Vinegar, Walnut

Beets are an excellent source of fiber, magnesium, vitamin C and phytonutrients. We often put them (and the beet greens) into smoothies, but our favorite way to eat them is when they are chilled. When we first visited Colorado, we found a wonderful health food store who made a cold beet salad that was just amazing. After months of going without the yummy salad, we decided it was time to make our own version. Enjoy the recipe below!

Beet Apple Onion Parsley Vinegar Walnut Salad Recipe | The Lills

Beet Salad Recipe:

  • Boil 3 quarts of water
  • Take off the leaves of the beet and scrub the outside
  • Parboil the beet whole for 20 minutes or until tender (test with a fork or knife)
  • Let cool for 5-10 minutes
  • Peel and chop the beet into small pieces
  • Mix the beet and all of the other ingredients thoroughly in a bowl
  • Chill in the fridge for an hour or more
  • Serve cold, as a snack or a side dish

Beet Salad Ingredients:

  • 2 cups parboiled & small cut organic beet
  • 1/4 organic gala apple, cut into small matchsticks
  • 1/4 organic red onion, thinly sliced
  • 2 heaping tablespoons organic fresh diced parsley
  • 1/4 cup organic balsamic vinegar
  • 2 tablespoons organic avocado oil
  • 1/4 cup crushed organic walnuts
  • sea salt and ground pepper to taste

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