Beet Salad and Lemon Dressing


This salad is just yummmm.

I eat a lot of beets because I suffer from psoriasis. If you know anyone that suffers from this, make them this salad. It helps the healing naturally.


3 red beets, trimmed of the stems

3 yellow beets, trimmed of the stems

A pinch of course salt

A pinch of freshly ground pink and black pepper

A bunch of fresh thyme, leaves only

A little less than 1/4 c. lemon infused cold-pressed olive oil

1/3 c. slivered almonds, toasted



Begin by trimming the beets. Reserve the greens for juicing or to make another salad (They are absolutely delicious when sautéed with fresh garlic, course salt and pepper).




Now boil the beets until knife tender. Here is a little trick: try to buy the beets around the same size so they boil at the same rate. While the beets are boiling, place slivered almonds in a small saucepan and lightly toast them on medium heat. Watch out, they burn fast! Reserve toasted almonds.



Once boiled and tender, peel the beets and dice them. Place them in a bowl and season with the thyme leaves, salt and peppers.

Pour the lemon infused cold-pressed olive oil over the salad and mix well.

Doesn’t that lemon just smell heavenly and invigorating?



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