summer-into-fall beet salad

Here’s a simple salad for a healthful vegan lunch ‘chez toi’ (at your place) or ‘sur la route’ (on-the-go).  Grate up the beets and carrots the night before; season with lemon and some coconut aminos.  Voila, they’re now handy to grab from the fridge for wraps, salads, etc.!  If you don’t want a whole slew of slaw, just shred up a beet and a carrot by hand.

peel carrots & beets
peel carrots & beets
grate them in a food processor...
grate them in a food processor…
squeeze half a lemon over them and some coconut aminos
squeeze half a lemon over them and some coconut aminos
arrange plateful of endive 1/2 c grated beets/carrots scant 1/4 c pumpkin seeds pear slices lemon and/or a drizzle of balsamic vinegar a sprinkle of cracked black pepper
arrange plateful of endive
1/2 c grated beets/carrots
scant 1/4 c pumpkin seeds
pear slices
lemon and/or a drizzle of balsamic vinegar
a sprinkle of cracked black pepper
compartmented -- pumpkin seeds stay crunchy 'sur la route'!
compartmented — pumpkin seeds stay crunchy ‘sur la route’!

Add cubed tempeh drizzled with coconut aminos and lemon juice for extra protein.  : )

6 thoughts on “summer-into-fall beet salad

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  1. Oh, that looks delish. And very munchy crunchy…..Where would I get the coconut aminos?? Not sure I have ever seen them, but then I guess I haven’t looked. Very vibrant looking dish, Jen. And yes, mouth watering……

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    1. *hands Suze a forkful of shredded raw beets — Let me know how you like them! Lemon juice, something salty, and fresh black pepper bring out that earthy, sweet flavor. A good source of vitamin C, iron, folate, potassium and fiber.

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    1. Coconut aminos are made from sap of the coconut tree and sea salt. I find that soy sauce is a bit overpowering, flavorwise. Thanks for checking out this salad. It was spur-or-the-moment but turned out quite yummy.

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