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This recipe was an extremely pleasant surprise and then I could not stop eating it! I was concerned the beet flavor would completely overtake the entire dish, but that was not the case. It blends well with the tomatoes and cucumber to give it a balanced finish. This is full of vitamin A, vitamin C, and folate, iron, and fiber, so eat up! Ingredients:
1 lb on the vine tomatoes 1 lb grape or cherry tomatoes 3 medium unpeeled beets 1/3 c chopped sweet onion 2 cloves garlic 1 English cucumber 1/4 c red wine vinegar 1/4 c extra virgin olive oil 1 t Himalayan sea salt 6 ice cubes Instructions: Put all ingredients in a blender and blend until it reaches a smooth consistency.
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AuthorAnndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes. |