Recipe: Yummy Beet Salad

Serves 4.


6 golden beets
1/2 cup pecans
4 cups greens
2 Tbsp. fresh lime juice
2 Tbsp. good olive oil
1 tsp. fresh herbs – we like dill


Wash beets, cut off the head & tail and steam until tender, about 20 minutes. Let cool.

Toast pecans in a skillet, stirring frequently, until fragrant.

Mix together lime juice, olive oil and herbs.

Peel beets and cut into matchsticks. Toss with a little of the dressing. Let stand anywhere from 10 minutes to two days (refrigerated, of course!).

To serve, mix together beets, pecans and dressing.