Beet Shashimi Salad
Hey Whiskers,
So I get the feeling that people have really mixed feelings about beets.I happen to love them in a variety of ways. My mother has made them in a roasted salad for years.This recipe I created when it was mid-summer and I just wanted something fresher and crisper.This recipe started off as just an experiment but now it's part of our weekly Shabbat menu, and we make extra so that I can eat them during the week. They are great on their own, but also added to other salads.I add them to my daily salads during the week with lots of other random veg and protein for a delicious purple lunch. I recommend using a food processor with the thin blade to slice the beets after being quartered, but you could technically cut them with a knife or hand grater.I find this recipe very easy to do even if I am having a very bad day physically with my disability as well. Well without any further talk lets get to the recipe.
Ingredients
So I get the feeling that people have really mixed feelings about beets.I happen to love them in a variety of ways. My mother has made them in a roasted salad for years.This recipe I created when it was mid-summer and I just wanted something fresher and crisper.This recipe started off as just an experiment but now it's part of our weekly Shabbat menu, and we make extra so that I can eat them during the week. They are great on their own, but also added to other salads.I add them to my daily salads during the week with lots of other random veg and protein for a delicious purple lunch. I recommend using a food processor with the thin blade to slice the beets after being quartered, but you could technically cut them with a knife or hand grater.I find this recipe very easy to do even if I am having a very bad day physically with my disability as well. Well without any further talk lets get to the recipe.
Ingredients
- 1 peeled medium beet
- 2 cloves garlic
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- salt
- pepper
How To:
- Peel the beet and garlic cloves.
- Quarter the beet and then pass through the food processor, on the thin slice blade
- Mash the garlic and add all rest of the ingredients to a bowl
- Mix and let rest for at least 1/2 hour before serving.
Lasts up to about 10 days in the fridge in an airtight container, but I don't think you will have that many leftovers.Have a go at it and let me know how it tastes. As always do what's in your power to make the world a better place around you. Until the next recipe,
Sam
Comments
Post a Comment