Ingredients:
Once Harvard Medical School’s Vegetable of the Month, this article highlights a few the nutritional and medicinal benefits of beets (high in vitamin B and manganese and contributes to lower blood pressure). Also, they find that you gotta make it sound indulgent if you want people to eat more of it.
1 to 2 cups beets (thinly sliced— try shaving it with a potato peeler) Option to do half carrots, also shaved with a peeler
1/4 to 1/2 cup vinegar (try red wine vinegar, rice vinegar or apple cider vinegar)
1/2 to 1 1/2 tbs sugar (or not, people make sugar out of beets so they’re already pretty sweet…you decide how much to indulge!)
1/2 to 1 tsp salt (again, you decide how much)
lettuce or other salad greens—use what you’ve got!
olive oil
microgreens (this week, we’ve got purple kohlrabi!)
other optional toppings: nuts (try pistachios!) and/or seeds (maybe sesame, sunflower or pepitas)
Instructions:
In a small pot, heat vinegar, salt and sugar until boiling then remove from heat and add beets (and carrots if you’re using them). Let sit and cool or at least 10 minutes.
In a salad bowl, toss lettuce (or salad greens) with a little olive oil, salt, pepper and a dash of lemon.
Add cooled quick pickled beets (and carrots, if using)
Top with a generous handful of microgreens and other optional nuts and/or seeds.