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Beet and Onion Salad
[“Spring Recipes From The PPNF Kitchen”]
Ingredients
- 6 organic beets
- 1 organic sweet white onion
- 2 Tbs. sweet brown rice vinegar
- 1 Tbs. ume plum vinegar
- 2 Tbs. extra-virgin olive oil
Directions
- Cut greens from beets and set aside to include in a salad or another recipe (see Sautéed Moroccan Beet Greens).
- Wash beets with a vegetable brush.
- Cut in half and place in steamer basket.
- Steam for up to 30 minutes, until just tender.
- Rinse in cool filtered water.
- Skins may be rubbed off as you rinse.
- Cut beet halves into ⅛-inch slices.
- Cut onion in half lengthwise, then cut each half into thirds.
- Cut each third into ⅛-inch slices.
- Put all ingredients in a bowl and toss.
Note: This salad gets better the longer it marinates.
About the Author
Miriam Ballonoff Bach has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Check out other Miriam Ballonoff Bach recipes:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2010 | Volume 34, Number 1
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
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