my favorite beets-easy to see why! this pretty salad comes together in minutes and is so fresh, yet grounding. perfect for the season transition.
2 large, peeled & thinly sliced chiogga beets (used my food processor slicing blade on the thinnest setting for this)
1 large avocado, cubed
1 c sprouted + cooked mung beans (cooked mine in bone broth for added nutrition bonus!)
1/2 c peeled tigernuts
1/4 c dried golden berries
fresh cilantro + parsley + chives
-mix well, then add dressing to taste:
organic evoo, grainy mustard, fresh lime, s + p, dash of acv. toss thoroughly.
store in fridge—gets tastier day 2!
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