Autumn pink salad
If there is one item that I can eat 365 and not be repetitious it has to be a salad. With so many veggies, fruits and beans to add, as well as tons of varieties of herbs and dressing, each salad is different. So here is just another one, a pink one for sure.
Prep Time 15 minutes mins
Course Salad, Soups and salad
Cuisine diabetic friendly, Vegan, Vegetarian, zero oil
mixing bowls and spoons.
mandolin slicer
- 1 small bunch radishes
- 1 medium beetroot
- 1 medium red onion
- 1/2 medium lemon
- salt to taste
- 1/4 tsp dry mint
Wash and peel the onion, then slice it thin.
Add the onions sliced into the mixing bowl.
Wash and peel the beetroot.
Slice it into thin slices. Then cut them lengthwise to thin strips
Add these into the mixing bowl.
Wash and slice the radish bulbs.
Slice them in half and add them to the mixing bowl.
Squeeze lemon juice, sprinkle the salt and dried mint.
Now mix the salad well.
The salad is ready to serve.
Keyword Lunch recipes, no cook recipes,, summer recipes