TIME
Prep Time: 10 mins
Total Time: 15 mins
Makes: 2 servings
INGREDIENTS
3 oz Beets, Precooked (look for in refrigerated section of produce aisle)
Carrot, Peeled and Grated
1/2 cup Cucumber, Chopped
1 tsp Extra Virgin Olive Oil
1 Tbs Balsamic Vinegar
1 Tbs Orange Juice, fresh
Sea Salt, To Taste
Black Pepper, To Taste
DIRECTIONS
Prep
Wash, peel, and grate vegetables
Make
In a medium bowl, whisk together extra virgin olive oil, balsamic vinegar, orange juice, sea salt, and pepper.
Add vegetables and toss to combine.
Notes
To make this recipe come together quickly, look for vacuum packaged precooked beets in the refrigerated section of the produce aisle. To cook your own - wrap trimmed beets in foil and place in a preheated oven 9425°F) for 40 minutes, or until easily pierced by a fork. Allow beets to cool, and unwrap foil. "Wipe"off skin with a dry paper towel and then grate.
The recipe was developed by Shelia Dean, one of the founders of The Integrative and Functional Nutrition Academy™ (IFNA™). The IFNA is training program is based on a medical nutrition model that combines the very best of modern science, clinical wisdom and integrative therapies. Increasing consumer demand, advancing technology and the changing healthcare landscape are driving the demand for clinicians trained in integrative and functional nutrition (IFN).
Recipe Source: Living Plate RX