Beet and Carrot Salad

Beet and Carrot Salad.

Beet and Carrot Salad

serves 2

2 beets, sliced
3 carrots, sliced
1 medium onion, sliced
2-3 tablespoons lemon juice
5 ounces spinach
1/4 cup walnuts
sea salt and fresh ground pepper (optional)

This salad is also really convenient. I sliced and marinated the veggies the night before and let them sit in the fridge until lunch the next day and just tossed them in with the spinach.

Slice the beets, carrots, and onions thinly into a lidded container, I use a zip lock box. Put the lid on and shake to distribute the dressing well. Put in the fridge for a few hours or up to two days. Toss with a generous helping of spinach, some chopped or walnuts, salt and pepper, and a bit of the marinade.

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