Ingredients:

6 cups grated carrots

4 cups grated raw beets

1 can crushed canned pineapple, drained (fresh diced pineapple is great too)

1/3 cup reserved pineapple juice

1/3 cup extra virgin olive oil

1/4 cup white wine vinegar

2 Tbsp honey

1/2 tsp salt

Directions:

Cut the tops off the carrots and beets, then wash and peel (if needed). Ratio between carrots and beets can be anywhere from 1:1 or 2:1 depending on your taste, so these measurements don’t need to be exact. I recommend using a food processor with a grating attachment to get this job done quickly and easily! If you want to avoid a “soupy” salad, it is best to lightly press the crushed pineapple with the back of a spoon in your strainer to remove a little more juice (this is not such an issue if you are using diced pineapple).

Whisk together the reserved pineapple juice, olive oil, vinegar, honey, and salt to create the dressing, then pour it over rest of the prepared ingredients and mix well. You will notice that the color will change from distinct orange and red shreds to pure ruby red by the next day due to the powerful anti-inflammatory betalain pigments in the beets (on that note, do not be alarmed if you notice a pink or reddish tinge to your excretions the day following a healthy serving of beets). This salad will keep well all week in the fridge, and is a great side dish to add color, fiber, and antioxidants to your meals!