Carrot, Beet and Purslane Salad (Spiralized)

This is an anxious person’s post about a vivid and colorful recipe. I am waiting in anticipation for something and writing this post in between. A post about a stunning Beet, Carrot and Purslane Salad with a handful of crushed walnuts thrown in for good measure.

The weather is sweltering and the garden is in full bloom, it is salad season. I have been loading up on iced coffee to keep the mojo going, what about you? How do you beat the heat? I do have to have that morning cup of perfectly brewed hot tea, but I am otherwise off most hot things. This year, the new creatures in the garden are potatoes and onions, and spud-loving me is definitely happy.

A part of me is restless, a part of me is calm and a part of me is hopeful. It is in meshing all of what is needed we find balance. Purslane is a beautiful nutritious weed, that we had discovered by accident. We use it an many ways to add that wonderful nutritious boost to our diet, my preferred way is in a crunchy salad.

This simple gorgeous salad will give you an amazing boost of nutrients from the minerals and vitamins from the vegetables, the protein from the walnuts and the omega-3 from both the purslane and the walnuts.

To play with the vivid beauty of fresh beets and carrots, in this salad I have used a spiralizer. In creating small pools of food art around you, you will find your share of peace and happiness. Take in all the wonderful colors around you, create a simple, wholesome and beautiful meal like this one and then maybe find a spot outdoors to enjoy your meal.

 

PrintCarrot, Beet and Purslane Salad (Spiralized)

Prep Time: 30 minutes

Serving Size: Serves 4 to 6

A colorful spiralized salad with beets, carrots and purslane.

Ingredients

2 medium sized beets
2 medium sized carrots
1 or 2 cups cleaned and chopped purslane
3 tablespoons lime juice
1 tablespoon fresh natural honey
½ tablespoon ginger
1 teaspoon salt
½ cup lightly toasted crushed walnuts

Instructions

1. Grate the beets or use a spiralizer to shape into ribbons.
2. Peel and do the same with the carrots and place the beets, carrots and purslane in a large mixing bowl.
3. Mix the lime juice, natural honey, ginger and salt and mix well and toss the vegetables with the dressing.
4. Garnish with the crushed walnuts and enjoy.
3.1http://www.spicechronicles.com/carrot-beet-purslane-salad-spiralized/

 

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