beet salad

This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare.

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Ingredients

• 3 beets (about half a pound)

• 2 Tbsp. balsamic vinegar

• 4 Tbsp. olive oil

• 1 large garlic clove, minced

• 2 tsp. minced rosemary

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Directions

• Wash and peel the beets, slice into beautiful ribbons using your spiralizer.
• Combine the rest of the ingredients and pour over the beets.
• Toss to coat.
• Serve immediately.

Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.