Let’s Talk Food: Carrot Beet Salad
When you promote a healthy lifestyle, you get a lot of questions about what you eat. It’s not uncommon for me to be at a networking event and have someone eyeballing my plate, waiting to see what I put on it. I always like to surprise them by eating dessert first. It makes for an interesting ice breaker to the conversation. It also gives people permission to relax, knowing they won’t be judged for what they put on their own plate.
While I do enjoy eating out, I know that to maintain my healthy lifestyle, I need to have a majority of my meals at home. I’m grateful to have a husband who enjoys cooking. And he’s good at it. He rarely follows a recipe, just cooks with good whole, organic foods, a bit of seasoning, and a whole lot of love.
I myself, do not always love the work that goes into purchasing, prepping, and cooking healthy meals several times a day. That’s why I love my delicious, nutritionally dense shakes. They are so filling and satisfying and I know I’m getting a well-balanced meal that is my version of fast food. (For less than $3 a meal, that’s pretty hard to find).
Recently, I started doing more prep work and cooking. It is part of my own self-care initiative to eat anti-inflammatory and more (but not all) plant-based.
One of the things I’m enjoying currently is Carrot Beet Salad (recipe below). I find these two raw vegetables are easy to digest and they come together for a wonderfully simple salad.
My first batch, I shredded and grated the carrots and beets by hand. It didn’t take long for my hubby to realize that we could make life a bit easier with a food processor.
What tools make your healthy lifestyle easier? Leave a comment below. I’d love to hear about it.
Carrot Beet Salad
(from The Plan Cookbook by Lyn-Genet Recitas)
4 large carrots, coarsely grated
A beet, peeled and coarsely grated
Lemon juice and extra virgin olive oil, to taste.
Put all ingredients in a large bowl and toss to combine. Serve immediately.
Makes 4 to 6 servings.
Feel free to experiment by adding apple, onion, or cabbage to the mix! Maybe even cilantro!
From my blog:
- Save Time By Cooking Extra
- The Love Language of Food by Ruth O’Neil
- Healthy Fall Recipes from Barbara L. Callanan
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About the Author
I am an author, instructor, speaker, and Isagenix Independent Associate and Team Builder inspiring people to live a life of true health, love, laughter, and freedom.