Raw Beet Salad

I don't know how it happens but sometimes a little extra sneaks up on me. OK, that's a lie. I know how it happens. Pretzel bread, raspberry pie, creamy curried pasta and my enjoyment of them have left me with a bit more around my waist. Not a big deal in the whole scheme of my life these days, but an irritation when my pants are tight and the zipper won't stay up because my stomach is fighting for a little more room. So I increase my running and consumption of things like this, a raw beet salad.



Grated raw beets are delicious. Sweet and crunchy, they're as good as cooked but quicker. Add grated carrots, red cabbage, salted sunflower seeds and crispy quinoa and you have a mostly raw salad that makes you feel so healthy and is complete with vegetables, fiber and protein. It holds well too so it's great to pack up for lunch the next day. I like balsamic vinaigrette, but scratch ranch or something Asian inspired would be good too. I love that I can use my box grater for all of it — such a useful, uncomplicated piece of kitchen equipment. Take care to grate your beets on a non wooden surface because they will stain.

Raw Beet Salad
serves 2

2 beets
2 carrots
1/4 head red cabbage
1/4 cup salted sunflower seeds
1 cup cooked and crisped quinoa
A few handfuls of baby kale or other greens

Trim, peel and grate beets and carrots using largest holes on box grater. Do the same with the cabbage. Arrange with seeds and quinoa on a bed of greens and serve with balsamic vinaigrette or other dressing you like.