Beet Salad

Enjoy with any meal for a quick carbohydrate, good source of iron and sulfur. Adapted from Paul Pitchford's book Healing with Whole Foods.


  • 1 cup raw beets, shredded
  • 2 Tbls extra virgin olive oil
  • ½ lemon, squeezed


  • In a container, combine shredded beets, olive oil and lemon juice.
  • Cover and store in the refrigerator.
  • Use 1-2 Tbsp per meal to enhance salads and grain dishes. Serves 5-6.