If you’re anything like me, the mention of potlucks or any event where you’re expected to bring food can strike terror in your heart. It’s not that I don’t like to cook, but it’s always the question what do I make??
It’s important to me to prepare healthy food whenever possible but with all the zillions of things careening though my brain at any given moment, actually deciding what to make is just not something I have the space for these days.
So I keep it simple: I have a handful of recipes that I know really well and people seem to like, and just bring the same thing every time. It might be boring, but already knowing what I’m going to bring makes life just a little easier! (Egg & potato salad and coleslaw can get boring too yet they still seems to show up everywhere!)
This salad has become one of my favorites because:
- It’s quick to throw together at the last minute with things I usually have on hand.
- It’s easy to remember so I don’t have to pull out the recipe each time.
- It’s just something different from the usual things you see at potlucks.
- It’s gluten-free and dairy-free (and as some people say who like to mock my health-conscious eating ways: ingredient-free) which all of my fellow sensitive-to-everything people out there will really appreciate!! (The only thing to watch out for is the walnuts, if you’re serving anyone with a nut allergy.)
- It’s so colorful, it just makes me happy, and more color means more nutrients!! :)
And another bonus – beets are especially good for your liver and something we just don’t eat enough of.
Ingredients & Directions
Combine the first three ingredients in a bowl:
2 Apples, chopped
3 Beets, grated
4 Carrots, grated
If you have any of these things on hand, add them to the bowl too:
3-4 stalks celery, chopped
1/2 cup walnuts
1/4 cup raisins
Dressing
Whisk together in a small bowl or put in a small jar with a lid and shake:
3 Tbsp. honey
3 Tbsp. apple cider vinegar (or if you don’t have any, try lemon juice… I haven’t actually tried it myself, but I bet it would be good!… if not let me know ;)
3 Tbsp. extra-virgin olive oil
3/4 tsp. sea salt
*Note: depending on the size of your veggies, and use of optional ingredients, you may need a bit more or less of the dressing, depending on how you like it!
This salad keeps well in the fridge for several days and goes well with chicken and grilled veggies and is sure to get some rave reviews. I’d love to know how it turns out for you!
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Bon appetit!
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