Recipes, Responsible Living

Lionheads’ Beet Salad


Since I haven’t posted in a while, I thought I’d post an extra recipe to make up for it.  I thought a light tangy beet salad would be suitable for this hot weather.

Try it and let me know how it goes:)

Vegan, Gluten-free, Soy-free

Makes 2-4 servings. Time required: about 1 hour (takes less than 20 minutes if you minus the time needed for boiling the beets)

For the salad:

4 large beets

5 large organic carrots, cut into 1.5 inch chunks, remove ends

Optional: ½ cup toasted raw walnuts or pecans (if you want to make it into a meal)

For the dressing:

½ cup of organic apple cider vinegar

3 (very full) tbsp. of sweetener of your choice, such as agave

1 pinch of sea salt


  1. In a large pot, fill up with water until the beets are well-covered. Boil (with skin) at medium-high for about 40 minutes, or until desired texture (longer if you like soft beets; if you like raw beets, it makes things easier – skip this step).
  2. When the beets are done, pour out the hot water. Fill the pot with cold water and let it sit for a few minutes. When cool enough, peel the skin off of the beets and chop into small 1-inch cubes. Set aside.
  3. You can grate the carrots by hand or do what I did, place them in a food processor. Mix the grated carrots with the beets.
  4. To make the dressing, in a small bowl blend the agave with the apple cider with a fork until smooth. Add a pinch of sea salt. Pour the dressing onto the carrots and beets. Mix well. Add the toasted walnuts or pecans (optional) on top and serve.


  1. Whenever dealing with beets, wear an apron. I even wore gloves.