- 1 pound beets, peeled, thinly sliced
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced ginger or 2 tablespoons pickled ginger
Place the beets in a large saucepan with water to cover. Bring to a boil and cook 20 minutes until they are fork tender. Drain and transfer to a large bowl to cool slightly. Toss with the apple cider vinegar, olive oil, salt, and pepper.
(Serving 1/2 cup beets) 110 calories, 1 g protein, 11 g carbohydrates, 6 g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 88 mg sodium
Prep time: 20 minutes. Cook time: 30 minutes
For Vata: No add-in required! This recipe is just right.
For Pitta: Add two thinly sliced celery stalks.
For Kapha: Add a tablespoon chopped pickled jalapeño.
Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher, and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.
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