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Beet Marinara Salad

Beet Marinara Salad
Chef:Rebecca Almazan

ABOUT THE CHEF

Rebecca, a certified Raw Food Instructor and Chef, is the creator of A Raw Education, a blog dedicated to teaching the principles of raw, vibrant, living food. She shares her passion of un-cooking through her recipes and rawesome advice on how to be successful on the raw living lifestyle, and she strives to empower people with the knowledge necessary to make the transition to the raw lifestyle and achieve all of their health and fitness goals.

This recipe creates a savory and filling Beet Marinara Salad by adding a delicious “marinara” sauce of tomatoes, beets and spices on top of a bed of mixed greens including arugula and basil and zucchini noodles. Enjoy!

INGREDIENTS

For The Salad Base

  • Mixed greens (arugula and basil)
  • Zucchini noodles
  • Onions
  • Cherry tomatoes
  • Olives
  • Cauliflower

For The Sauce

  • 2 cups tomatoes
  • 1/4 beet
  • 1 celery stalk
  • Fresh garlic to taste
  • 1 handful basil
  • Chili flakes to taste
DIRECTIONS
  1. For the salad base, dice the vegetables to desired size and add into a large bowl with the mixed greens.
  2. For the sauce, place all ingredients in a blender and blend until a smooth consistency. (For extra thickness, add sun-dried tomatoes or nuts (almonds, walnuts or pine nuts) of your choice)
  3. Enjoy!

NOTES


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Beet Marinara Salad

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