Sunday, March 20, 2011

Marinated shredded beet salad-raw, vegan

1 large beet, shredded
3 carrots, shredded
1/2 head of chard, rib removed and thinly sliced
1/2 cup oil
1/4 cup rice vinegar
1 1/2 lemons, juiced
sea salt to taste

Prepare the oil and vinegar and set aside in a large bowl.  Shred the vegetables and slice the chard, add to the oil and vinegar, juice the lemons directly onto the vegetables and toss well, taste and add salt if desired.  Set aside at room temperature until ready to serve, toss well before serving.

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