Recently I tend to make and eat just salads. Not because I’m on diet (well I am on a diet, but no because of that). Maybe I’m preparing myself to go back to Arizona. Yes we are going back to Arizona following Dima’s work.
The truth is I do not feel like leaving Milwaukee. It’s so beautiful here, we have a lot of friends here, and we’ve barely been able to travel around. When we arrived I was pregnant and then the heavy winter came and now, we are leaving again.
Anyway, I have left some beets after I made the roots salad, and I have decided to prepare beets salad- it’s easy to make, and it’s a decent lunch when you don’t feel like cooking, and I have left few beets.
Ingredients
- 2 beets
- Half of a lemon
- A small bunch of parsley
- 1-2 tablespoons natural maple without sugar
- Salt by taste
Instructions
1
Cook the beets for an hour or until soften.
2
Cut the beets into cubes, or to any other form you like, and place in a bowl.
3
Chop the parsley and add to the bowl.
4
Add the lemon, the salt and the maple.
Ingredients
- 2 beets
- Half of a lemon
- A small bunch of parsley
- 1-2 tablespoons natural maple without sugar
- Salt by taste
Instructions
1
Cook the beets for an hour or until soften.
2
Cut the beets into cubes, or to any other form you like, and place in a bowl.
3
Chop the parsley and add to the bowl.
4
Add the lemon, the salt and the maple.
And that’s it! Isn’t that easy?
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