Beet, Chicory, and Radish Salad (serves 6)

Beet, Chicory, and Radish Salad
The tang of the chicory greens, and the spicy heat of the radishes are wonderful companions to the earthiness of pickled beets. This salad is cool and refreshing and any leftovers will keep for at least a day in the fridge. Pair this with Quinoa Tabbouleh for a summertime lunch.

Chicory is a “bitter green” also known as curly endive. It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Thiamin, Niacin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Chicory greens—the leaves of the chicory plant, often used as a salad green—are loaded with lutein and zeaxanthin, carotenoids that support eye health. The Nurses’ Health Study (which followed more than 77,000 subjects) found that 22% fewer cataract surgeries were necessary among women over age 45 who had the most lutein and zeaxanthin in their diet. The combination of vitamins C, K, folate and manganese make chicory greens particularly healthy for your bones as well. ~ Glyn and Will

2 cups chopped beets
1 cup sliced radishes
2 cups chicory greens
1/2 cup chopped sweet white onion
1/4 cup apple cider vinegar
2 tsp. Truvia sweetener (or sugar)
1/2 tsp. dried dill weed
1/8 tsp. salt
Pepper to taste

Procedure
1 Chop or dice the cooked beets. (if using canned beets, drain). Place in a salad bowl.
2 Chop and add the onions.
3 Add the vinegar, sweetener or sugar, salt, pepper and dill weed. Stir well to combine.
4 Shred or tear the chicory and place on top of the beets. (do not toss)
5 Slice the radishes and place on top of the chicory.
6 Cover and chill for at least two hours or overnight to develop the flavor in the beets.
7 Toss and serve.

Servings: 6
Degree of Difficulty: Very easy
Preparation Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 15 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (3.5 ounces).