After shredding a whole bunch of beets, I belatedly realized that the jicama I had been planning to use for a Beet and Jicama salad had gone bad. So I decided to continue playing around with the shredding function of my food processor. This is the result. It’s beautiful and quite yummy. A keeper for sure–4/5 happy monkeys.
Note: this makes a lot, enough for leftovers for a couple of meals. If you want less, you can cut back on the cabbage.
3 beets, peeled
1/4 cup red onion
2 garlic cloves
1/2 head cabbage
1/2 bunch parsley
juice of two lemons
olive oil, salt, black pepper and kelp flakes to taste
1/2 bunch arugula
Shred the beets, carrots, cabbage, parsley, red onion and garlic in the food processor. Mix together, squeeze the lemons over and add olive oil, salt, black pepper and kelp flakes to taste. Scoop on top of a bed of arugula. Enjoy!
Next time I might: Perhaps use more of the colorful veggies and less cabbage. I really only threw it in for filler. Try shallots instead of red onion.