Summer= Salads! But lettuce based salads can get boring. I love salads that are “different” or based not around lettuce. This one is super yummy, light yet filling. The beets are a great source of vitamin C and folate, they help with phase 2 detoxification and can help reduce inflammation. Cucumber is a great hydrator on these hot summer days and walnuts are a great source of healthy fat providing vitamin E and omega-3’s.
Cooking beets can be a real pain since they take a while to roast in the oven. Although I think they taste better freshly cooked, for convenience sake it’s been nice to buy pre-cooked beets in the store. Many stores, not just Whole Foods, are now selling packaged, pre-cooked and peeled organic beets with no additives!
These make life easier, but feel free to roast your own beets to use in this recipe!
Beet & Cucumber Salad
1 package of pre-cooked beets (or about 1/2 lbs. cooked, peeled, and cooled beets)
2 tbs. balsamic vinegar
1 tsp. apple cider vinegar
1/8 tsp. salt
1/4 cup chopped walnuts
Chop the beets and cucumber into rounds then fourths (or whatever size chunks you want) and place in a bowl.
Mix the balsamic and apple cider vinegars together and pour over the veggies. Sprinkle in the salt and stir to combine.
Mix in the chopped walnuts. Serve or let marinate in the fridge.
Store leftovers in a sealed container in the fridge.