Your whole food, plant-based life.

Cress and Golden Beet Salad

Things have finally quieted down enough around here for me to get back in the kitchen and start some new recipes for the new year. I was browsing the shelves at my local grocery store and my eyes happened to land on a beautiful bunch of live cress which excited me to no end. I love that you can buy some greens with the roots and dirt still attached, more nutrients survive intact this way.



Once I found some golden beets to throw into the cart, I started looking for other ingredients to fill out the beet salad I decided to make. Limes, scallions, a little dijon mustard, and olive oil rounded out this super fresh, flavorful little salad. It is wonderfully quick to throw together and tastes divine.



My Benriner Japanese Mandoline Slicer made slicing the beets fast and easy. Just be sure to use the finger guard. These babies are sharp and do their job well whether it is beets or fingers!



A few more chops, a quick toss and you have a wonderful winter salad great for lunch or as a starter to dinner. Quick, easy, fresh, tasty and satisfying. What else can I say?


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  1. Ivan Lubbe wrote on June 18, 2012

    This was absolutely delicious, thank you so much. Quite a amazing talent you have.

  2. Liana wrote on January 8, 2012

    This salad looks fantastic! I can’t wait to give it a try. Your dishes and the wonderful photography that goes along with them are incredibly inspiring. Thank you, so very much.

  3. LuAnn wrote on January 7, 2012

    Ohh… it looks lovely. I used to hate beets but now that I am eating mostly raw, I really enjoy them.

  4. Faith wrote on January 7, 2012

    this looks great- I just found some organic watercress and put it in my salad and it was delicious, it’s super healthy too. and just stocked up on beets so will try this.


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