Raw Beet Salad

4 servings

Ingredients:
1 pound beets, peeled, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced (or one shallot)
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions:
Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl. Adjust seasonings and enjoy

Celery Salad with Dates, Almonds, and Parmesan

Servings: 6

Ingredients:
½ cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved
¼ cup extra-virgin olive oil
Crushed red pepper flakes

Directions:
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

My notes – I always leave out the olive oil. I sometimes leave out the pepper flakes…