Not only is this salad super simple, it is custom-designed to help you get rid of those pesky allergies!
(Another nice benefit: beets and garlic are two of the most detoxifying plant foods around!)
3-4 medium red beets
2 medium cloves garlic (minced)
Coarse sea salt (to taste)
1/4 cup unrefined extra virgin olive oil
1 T fresh lemon juice
1/4 bunch fresh parsley finely chopped
- Cut the tops off the beets, leaving 1 inch of stems attached. Place in a pot of cold water to cover, bring to a boil, reduce heat, and boil until the beets can be pierced through with a sharp knife (still a bit al dente), about 45 minutes depending on their size.
- Rinse in cold water until beets are cool enough to handle, then cut the stems off, and dice into bite-sized cubes, toss with olive oil, lemon juice, garlic, and salt.
- Top with chopped parsley.
I prefer this salad warm or at room temperature – watch as your sniffles, sneezes and runny nose begin to disappear! “Allergies, be gone”!