packed with cleansing, delicious ingredients. It was very easy to make, apart from the shredding of the beet. My Zyliss julienne peeler did the job, but not without a fair amount of frustration on my part. The salad was worth the labor though!
Raw Cucumber Beet Salad with Parsley
By Caroline Mac
Ingredients:
1 large beet, peeled and shredded
1/2 large cucumber, diced
1/2 cup parsley, washed with stems removed
Dressing
1 T olive oil
1 1/2 t lemon juice
1/2 t balsamic vinegar
1/4 t tamari
1 clove garlic, minced
Lemon pepper to taste
Step 1: Combine all salad ingredients and stir until thoroughly mixed.
Step 2: In a separate bowl, whisk all dressing ingredients together. Drizzle over salad and mix until thoroughly coated.
You can serve this dish immediately, but I thought that it actually tasted better after a night in the fridge. Even a few hours would allow the flavors to blend more and the beets and cucumber to marinate in the dressing.
Enjoy!
~Caroline~
