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This healthful and tasty shredded beet salad is easy to prepare – especially if you use the Gefen ready-to-eat beets – and is compliant with the Specific Carbohydrate Diet.
2 and 1/2 pounds beets (about 10 medium), peeled and quartered or use Gefen Organic Beets (skip steps 1 and 2)
1/2 cup fresh lemon juice
1/2 cup Manischewitz Honey
1 and 1/2 teaspoons salt
1/2 cup chopped walnuts
1 red onion, cut into thin strips
Place beets in a four-quart pot. Add enough water to cover beets completely. Add lemon juice and bring to a boil. Reduce heat to medium-low, cover pot and simmer for one hour.
Add honey and salt. Cook covered for 15 to 20 minutes longer, or until beets are fork tender. Drain well and cool completely.
Slice or shred beets and place them in a serving bowl. Toss in walnuts and red onion. Cover and refrigerate for one to two hours before serving. Serve chilled.
Recipe by Rochel Weiss from A Taste of Wellness (2013).
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