Beet, Carrot, and Apple Salad

My sister Sylvia frequently uses beets in salads. This jewel-toned bowl of goodness takes a mere five minutes to make.

Ingredients:

·         1 beet

·         1 large carrot

·         1 apple, cored

·         4 tablespoons of toasted seeds or nuts

Wash, peel and cube the beet and carrot, then whirl them in a food processor for 5 seconds. Add apple chunks and pulse the mixture for another 5-10 seconds.

Place  the mixture in a serving bowl and add a tbsp. of apple cider vinegar, a tbsp. good quality balsamic vinegar, 2 tbsp. of olive oil and a pinch of salt and freshly cracked pepper to taste. Stir in 2 tbsp. toasted sunflower seeds and 2 tbsp. toasted pumpkin seeds. ( Toasted pecans are also delicious in this salad.)