I must confess, as open minded as I try to be with food, I hate beets. I've tried them a thousand ways and I just cannot make myself love them. Rewind to a couple weeks ago, I was chatting with my friend Nick from Melissa's Produce, telling him that I was working on some new Whole30 friendly recipes when he offered to send me an assortment of their most popular veggies, which included beets. Little did Nick know, I'm not a beet fan. When they arrived though, they were peeled and steamed already, so they were already earning points with me (prepping them can be a pain!) I cooked through the rest of my produce he sent and finally it was me and the beets. It was like an awkward date. No one wants to make the first move, or even make eye contact. I opened my fridge a thousand times for other things, and they sat, just waiting for their turn.
Then it happened, some type of twisted fate for me and these beets. Dare I say, I found a way to love beets? I had a handful of other ingredients in my fridge that were wilting and about to go bad, and there's nothing I hate more than wasting veggies, so I grabbed a little of them all, these darn beets, and made some magic happen in the form of this Sweet Beet Salad.
Here's how to make it
1 large handful of shredded carrots
1 large handful of shredded cabbage (like a slaw mix)
1 package (4-5 beets) of steamed beets
1/4 cup mayo
1 Tbsp apple cider vinegar
pecans and salt to top
First, dice your beets, careful not to stain anything in your kitchen.
Next, dice the apple.
Mix the apple, beets, carrots, and cabbage in a large bowl. Add in 1/4 cup mayo and 1 Tbsp Apple Cider Vinegar, and mix everything well, to coat.
Sprinkle with salt, top with chopped pecans, and serve cold.
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