For Thanksgiving, my husband and I were in a small town in Ohio, not known (yet!) as a culinary hotbed. Fast food around every corner; pies everywhere I looked in the house. How could I resist pie for breakfast and of course after dinner? No regrets here, just fessing up to the facts. But now it’s time for a balance to take place. I noticed several of my coaching clients falling off the good eating wagon during Thanksgiving, just like me. But it’s not a cause for self-flagellation or complete capitulation to sugar city. As we like to say, “take a rest, but don’t quit.” Back in Ohio, in the midst of pie-fest, my brother-in-law Mart put together his signature dish: a raw beet salad that made everyone happy. Suddenly I felt lighter. This week you too may want to lighten up your meals because we’ve got a sugar tsunami coming later in December.
Here’s how to create Mart’s Beet Salad.
- Two raw beets
- Two raw carrots
- A bunch of parsley
- Pitted black olives
- Wash all the veggies and peel the beets and carrots.
- Grate the raw beets; it makes them more tender
- Grate the carrots
- Chop the parsley
- Cut the olives in half
- Put everything in a bowl
- Squeeze fresh lemon juice and give it a mix
It’s very simple and fresh and raw and just wonderful for a winter dish. Root vegetables are said to be grounding and beets and carrots are in season at this time of year. For options, you can add raw spinach or chopped kale. Grandma doused hers with a bit of buttermilk dressing, but keep an eye on that stuff; it’s typically loaded with sugar.
Bring on the winter holidays!
– KELLEY COLIHAN ROBERTSON, E-RYT
Health Advisor | Email Kelley