Probiotic Carrot & Beet Salad

Probiotic Carrot & Beet Salad

Probiotic Carrot & Beet Salad

This quick salad packs a sour crunch. It’s a bright and exciting side dish.

Ingredients
2 parts carrots
1 part lactofermented beets You may substitute pickled beets, but then it won’t be probiotic
1 part fresh dill
extra virgin olive oil to taste
lactofermented beet juice to taste

Directions: Slice carrots lengthwise into 1/4 to 1/2 inch pieces. Slice them again crossways into 1/4 inch pieces. Slice lactofermented beets into pieces about the same size as the carrots. Chop up the fresh dill. Combine all ingredients, drizzle with extra virgin olive oil and lactofermented beet juice. Toss so everything is evenly coated. Enjoy!

This post is part of Sunday School, Probiotic Food Challenge, Seasonal Celebration Sunday, Made From Scratch Mondays, Allergy Free Wednesday, Full Plate Thursday.

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