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.  : )

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