Beet Cucumber Salad

Beetcucumber Salad

Certified Fitness Trainer, Life Fit Coach and Veg-Chef writer, Carmen Garcia has contributed her Beet Cucumber Appetizer Salad today.

Carmen is passionate about fitness, vegan diet and nutrition and it shows in her vitality and excitement for sharing her experiences and recipes with others.

Beet Cucumber Salad Appetizer

Easy Recipe, Serves 4

Ingredients

2 medium beets, chopped
1 medium cucumber, chopped
1/2 cup organic sauerkraut
2 tablespoon rice wine vinegar
4 leaves, savoy cabbage, raw or lightly steamed
1 tsp dried dill weed herb
20 raw almonds (pre-soaked for tenderness)
sea salt, dash
raw sugar, dash

Method

Steam beets for 15-20 minutes (depending on how tender you prefer).
Rinse with cold water.

Set aside. Mix cucumber, sauerkraut, dill and rice
wine vinegar in a bowl.

Add a dash of raw sugar and sea salt is optional for
taste.

Chill all of the ingredients scoop ingredients into cabbage leaf cups.

Garnish with a small portion of almonds in the center of dish for extra crunch.

You may add slivered or whole (raw or roasted) almonds over cabbage cups.

Tip: If you prefer a bit more tender veggies vs. raw and crunchy, lightly steam each appetizer to serve warm.

  

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