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Raw Beet and Celery Salad

Simple but really good salad with just a few ingredients, but tons of flavor and nutrition
Course: Salad, Side Dish
Cuisine: raw food
Keyword: beets, celery, dinner salad, roast vegetables, simple salad
Servings: 2

Ingredients

  • 2 beets medium sized organic beets - any variety
  • 2 celery stalks please buy organic celery, the conventional variety is coated with pesticides
  • 1 T olive oil Or your favorite bland oil
  • 2 T red wine vinegar (Or the juice of one lemon)
  • 1/2 tsp sea salt I use fresh ground Himalayan mineral salt , YUM!

Instructions

  • If you have a Borner V-slicer*, this is a great excuse to get it out, because this salad really works well when the beets and celery are sliced impossibly thin. Peel and slice the beet, slice the celery and place into a bowl with the oil, vinegar, and salt, stir well to combine and let marinate in the refrigerator for at least 1/2 hour, preferably a little more.
  • Stir it up again and enjoy the subtle flavors of each ingredient. This is an old favorite from my vegan and raw foods days that has managed to stick around by virtue of the colors and flavors. It goes well with a side of Turkish or Mediterranean spiced meats, by the way! :)
  • *I was tipped off to this interesting and compact slicing gadget—one of the few kitchen gadgets I even bother with—by someone who I only know of by their assumed name. He was / still is (as far as I know) vegetarian chef at a small ashram in Florida—and has to my knowledge chopped probably a million vegetables if anyone is counting. While I was pretty unsure of many things there, the vegetable chopping was SPOT ON.

Notes

The video uses lemon juice instead of red wine vinegar, but both are really good!