I get really excited in the summer. I see fresh vegetables and I need to buy them. I go to farmer’s markets and buy lots of fresh veggies. Even those that I normally don’t eat. Sometimes that includes beets. I rarely eat beets. Occasionally we make juice with them however, I really never know what exactly to do with them. I roast them. That is pretty good. This recipe is an excellent use for beets and other vegetables that you don’t know what to do with when you get over zealous, like me, with your vegetable purchases.
You really can use any vegetables that you want to use with this however, I included the recipe so that you have a place to start. Most recipes list lemon. I only had limes, so that is what I used!
This is a great way to try new herbs. This time, I used mint, cilantro, and garlic chives.
I served it with grilled, boneless country spare ribs slathered in barbecue sauce.
It made for a delicious, crunchy, slightly sweet dinner. If you prefer, you can eat this as a meal. Just toast some nuts and seeds and add it to the salad like this recipe along with some feta or goat cheese. Or, you could add some nuts or grains to make it more substantial.
Fresh, Raw Chopped Salad
Prep Time: 15 minutes
Keywords: raw appetizer entree salad snack side gluten-free kosher low-carb nut-free soy-free sugar-free vegan vegetarian summer
Ingredients (2-4 servings)
- 2 carrots, diced
- 1 cucumber, deseeded and diced
- 1 beet, diced
- 6 radishes, diced
- 1 pepper, diced (I used a mixture of red, yellow, and orange)
- 1 handful mint, chopped
- 1 handful cilantro, chopped
- 1 handful garlic chives, chopped
- 2 tomatoes, diced
- 1 handful feta cheese (optional)
- 1/4 cup toasted nuts and seeds (optional)
- 1 cup chickpeas (optional)
- juice of 2 lime
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 teaspoons salt (to taste)
Combine ingredients in a large bowl.
Serve at room temperature or cold.
Store in the refrigerator for up to 3 days. If you are using nuts and seeds, add them prior to serving.
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