Atlanta Multisports Magazine Issue No 3 - Page 92

Vegan

Beet & Carrot salad

2 red beets ( peeled and cut beets in small 1/2 inch pieces)

2 yellow beets

1 small red onion,diced

2 tbsp coconut oil or olive oil ( preference)

1 cup colorshred carrot

2 cups of spinach

1tbsp of lemon juice1

1 tsp balsamic vinegar

1/4 tsp Himalayan salt

In a medium pan add coconut oil and sauté beets on med-low heat till tender. Add diced onion, vinegar, and lemon juice. Stirring for 3 minutes. Combine shredcarrot,spinach, and salt to taste.

serve hot or cold.

By Irma Perez, Contibuting Chef