Serves: 5
Total Calories: 9

1/2 small beet, peeled (see note) and sliced ultrathin using a mandoline or sharp knife
1 1/2 tablespoons Lemon-Herb Dressing (recipe found in Salad Dressings chapter)
1 1/2 cups mesclun or arugula
1 tablespoon chopped walnuts or pecans, unsoaked (optional)

Equipment:
cutting board
chef’s knife, 8-inch
peeler
mandoline (optional, for thinly slicing beets)
small bowl
measuring spoons
rubber spatula
salad spinner
measuring cups
serving plate
tongs

Put the beet in a small bowl, add the dressing, and toss until evenly coated. Let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator. Arrange the mesclun on a serving plate. Remove the beets from the dressing and put them on top of the greens along with the optional walnuts. Drizzle with the remaining dressing left from marinating the beets. Serve immediately.

Note: To peel a beet, slice off the top and bottom, then remove the peel with a sharp vegetable peeler, such as Oxo brand.

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crudités
green salad
green salad with fennel and cherry tomatoes
garden salad
caesar salad
rainbow salad
chopped salad
lettuce, tomato, and avocado salad
the wedge
taco salad
composed salad with pears
grapefruit and avocado salad
trail mix salad
greek salad
thai salad
harvest salad
arame salad
jerusalem salad
caprese salad
indian carrot and cucumber salad
mango and avocado salad
shaved beet salad
tricolor salad