Summer Beet and Cucumber Salad
Summer in Texas can get really, really… seriously, really hot! I hadn’t experienced it for the last few years, as I usually spend my summers in Ibiza, Spain, but this year I’m EXPERIENCING and FEELING it to the fullest!
In order for the Pitta part of me not to get overly disturbed and overwhelmed by the outside Burning Fire, I’m experiencing in the kitchen with foods and recipes that will keep me cooler, or at least that will refresh my senses, body and skin for a bit.
This is today’s lunch refreshing recipe: beets and cucumber salad to go along with cooked fresh peas and steamed sprouted brown rice.
I’m sharing here the salad for today, and will keep the fresh peas recipe for another post;)
Ingredients (serves 2):
1 roasted beet*
1 small or half a big cucumber*
1/2 a hand full of fresh mint and fresh parsley, finely “scissored” (I might post a video on how I minced my fresh herbs!)
1 teaspoon of olive oil
1 lime juice
A few drops of Coconut Vinegar (optional, if you have it in your pantry it gives a tropical touch of flavor)
Pinch of Himalayan Pink Salt
Pinch of black pepper
- To roast the beet: Turn the oven on Bake at 425 degrees Fahrenheit (approx. 225 degrees celsius). Wash the beet – leaving the skin on, rub with olive oil and wrap in paper foil. Place in the oven, and bake for about 30 to 50 minutes depending on the beet size, until tender. Check tenderness with a knife or fork after 30 minutes.
- Peel the skin off the roasted beet and the cucumber.
- Dice the beet and cucumber, and place in a salad bowl.
- Mince or “scissor” (if you know the technique) the mint and parsley. Sprinkle over veggies.
- Add olive oil, lime juice, coconut vinegar and salt/pepper.
- For an added cooling effect, leave in fridge for about 20 -30 minutes before serving. But don’t serve too cold either!
- Eat at the end of your meal, to ‘close” your appetite and finish up your meal. The bitterness of these ingredients might make you skip the dessert craving.
*The vegetables are organic and come from Urban Acres.
Here are the different tastes of the key ingredients, which combined together make a balanced and pacifying Pitta dish.
Cucumber – Bitter and Sweet
Beets – Bitter and Sweet
Parsley – Bitter and Pungent
Mint – Pungent
Lime – Sour