Shredded Beet and Carrot Salad

Summer is the ideal time to fill your plate with veggies, alongside a piece of grilled fish or chicken or steak, or maybe a bean burger or lentil salad.

When my parents were visiting last weekend, they brought local tomatoes, corn, spinach salad and peaches, and I added a baked potato and pulled chicken in the slow cooker to complete our dinner. It was a plateful of colorful, delicious food!

One of my favorite summer dishes is this carrot beet salad. It's a great side dish to take to a BBQ or to make your own dinner more fun.

Besides being packed with nutrients, beets and beetroot juice have been linked to lower blood pressure, improved blood flow and better athletic endurance and performance.

Carrot Beet Salad

3-4 carrots, shredded
3-4 red beets, cooked, peeled and shredded
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
salt and pepper to taste
handful fresh parsley or cilantro

Combine carrots and cooled red beets in a bowl. Mix the oil and lemon juice together, and pour over salad. Add salt and pepper as desired, and top with parsley.

You could also add shredded apple for variety. Enjoy!