Root vegetables are delicious and when finely shaved and added to a salad, they are an excellent way to get lots of your veggies down.
Ingredients:
- 4 Golden beets, shaved
- 4 Red beets, shaved
- 4 Carrots, shaved
- 2 Cucumbers, shaved
- 1 Jicama, shaved
- 1 Bunch of radishes
Dressing:
- 1 1/2 tbsp Braggs Apple Cider Vinegar
- 3 tbsp Extra virgin olive oil
- 2 tsp Honey dijon mustard
- 2 drops Lemon essential oil
- 4 drops Coriander essential oil
- Pinch Himalayan Sea Salt
- Cracked Pepper
Directions:
Slice all veggies thinly on a mandolin and toss with dressing. Make sure dressing is well-whisked.
I have just given you a robust salad recipe that can either be served as an appetizer or main course. Would you add anything more to this colorful medley? I would love to hear your thoughts. Please leave your comments in the box below.
Please feel free to share this recipe with friends if you loved this dish. Post it on FB, Pinterest or Tweet it.
XO, Hayley
P.S. The reason I use Essential oils in my recipes is they have amazing holistic properties:
Lemon oil: infamous for its cleansing properties. It is also extremely refreshing and it can elevate your mood.
Cilantro oil : is great for detoxification and improving your circulation.
Not all essential oils are therapeutic grade and can be taken internally. I use only the very best.
Like elephant food on Facebook.
Ed: Sara Crolick
{Photo Credit and recipe adaptation: Gourmande in the Kitchen}
Read 5 Comments and Reply
Read 5 comments and reply