This is a very simple, but very good salad. The taste of the beets is pretty muted, so even beet haters might like this one (maybe).

This will be fine for a couple of days in the fridge, but if you’re not going to serve it immediately, it’s best to keep the bean sprouts separate and stir them in at the last minute.

Ingredients:

• 2 C. peeled, grated beets (about 12 oz.)
• 2 C. peeled, grated carrots (about 5 medium)
• 2 Tbsp. minced shallot (substitute: 2 scallions, thinly sliced)
• 1 jalapeno pepper, seeded and chopped finely
• 1 Tbsp. olive oil
• 1 Tbsp. sea salt
• Juice of 1 lemon
• 2 C. fresh bean sprouts
• 1/2 C. chopped cilantro

Method:

Stir together the oil, salt, and lemon. Stir in the beets, carrots, shallots/scallions, and jalapeno.

Stir in the bean sprouts and top with the cilantro:

Both pretty and yum!

-R