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.