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Beet the Heat Summer Salad
from the kitchen of Sharmagne Leland-St.John

9 small organic beets
6 green onions
1 bunch cilantro
½ log of chevre, crumbled
3 tablespoons balsamic vinegar
¼ teaspoon ground black pepper
A pinch of salt
2 tablespoons olive oil

Scrub the beets thoroughly under cold water.
Chop off the greens and remove the little root
tails from the beets. Save the greens for other
recipes.

Grate the beets with a good size vegetable grater.

Slice the scallions into ¼ inch slices all the way
up to the greens. Roughly chop the cilantro. Set
aside.

Pour the vinegar into the bottom of a large salad bowl.
Add the pepper and salt. Whisk in the olive oil. Taste
and adjust seasoning if needed.

Place the onions, cilantro and beets into the salad bowl.
Toss everything together, sprinkle with the goat cheese
and serve.

Editor's Note:
If you are not already eating organic foods, it is time to start in
order to detox from Round-Up and all of the GMO foods they are
shoving down our throats. These genetically modified and pest
control foods cause cancer and other severe health problems.

 

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