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Easy, delicious beet salad - wrap a large beet in foil and bake at 400 F (200 C) for 50 minutes. Let cool, then peel skin and dice into thin pieces. Put the beet slices in a large bowl and add 1 teaspoon each of: balsamic vinegar, olive oil, and lemon juice. Add salt to taste, then garnish with your favorite herb(s). This one features cilantro, but mint, basil, dill, or a combination would also work. Chill or eat as is....also makes a great topping for a green salad. Enjoy! 
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 We created this salad in honor of World Vegetarian Day (2015) and can tell that it will quickly become a favorite! The combination of roasted eggplant, potatoes and apple slices is exceptional!
Ingredients: 1 each: eggplant, potato, apple Salad tomatoes 1 celery stalk Cilantro Olive oil Lime juice, salt, pepper, balsamic vinegar to taste Method: Dice one small eggplant, one potato and one apple into small pieces. Coat with a bit of olive oil and sea salt, and roast for 30 minutes in the oven at 450 F (230 C). Let the vegetables cool slightly, then mix in 1/2 a celery stalk, several salad tomatoes, and a good handful of cilantro. Add lemon juice, balsamic vinegar, salt and pepper to taste. Enjoy this delicious salad for lunch or dinner! |
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