Beet-Apple Salad
*An Original Recipe from Dr. Amy and Chef Eric
Ingredients:
3 apples, peeled and shredded
6 small or 2-3 large beets, peeled and shredded
1 tsp fresh thyme, finely chopped
2 T Balsamic vinegar
2 T extra virgin olive oil
¾ tsp salt
Freshly ground pepper
3 T pumpkin seeds (optional to toast them first, could substitute with walnuts)
2 oz or ¼ cup of crumbled goat cheese (could substitute with blue cheese or feta)
Directions:
Peel and shred your apples and beets into a large mixing bowl. A box grater works fine yet you could also use a food processor.
Add the thyme, vinegar, oil, salt and pepper and give it a good stir.
Place the salad in a serving bowl then add the pumpkin seeds (or nuts) and the crumbled cheese to the top just before serving.
This recipe is great for a side dish or a meal if you add a protein on top such as cooked chicken, fish, or beans/lentils/chickpeas.
