2-3 raw beets (number can be doubled as they keep in the fridge unpeeled for 5-6 days)
2-3 tbsp walnuts (preferably soaked for 3-4 hours or overnight)
1-2 tbsp olive oil (local – Read Here Why)
1-2 tsp pickled beet or white horseradish
1-2 cloves minced garlic
Easy Beet Salad
1. Wrap the beets in aluminum foil snugly and put them in the preheated oven at 400 F. Bake them for 40 minutes.
2. Let them cool, peel, and grate them.
3. Mix in minced garlic, olive oil, horseradish, salt, and soaked walnuts.
4. Serve as a side salad.
As a substitute for olive oil/horseradish dressing paleo mayo works great too!