Raw Red Beet and Bean Ceviche - Fat Free

This has been adapted from an Armenian Beet Salad. There are many variations - some with honey and mustard and oil and raisins. But in keeping with my simplicity rule, I have weaned it down to the most nutritious and have removed unnecessary sugars and oils. I never was a beet person growing up, and my family hates them. So I have to be committed when I roll up my sleeves to get involved with beets. But the health benefits appear to be numerous: including "brain health," athletic performance, and anti-cancer benefits, to name a few. Check them out. It's easy to get hooked on this root. (A word of caution: the red color may show up in the toilet bowl.)


Ingredients:

1/2 to 1 Red Beet, Shredded (I use a cute little shredder with a container, which is well worth obtaining since beets are so messy. Look for something like this shredder.)

Juice of 2 limes

1/2 cup of Red Wine Vinegar

1 can of Organic Beans (Sometimes I like to use Kidney beans, sometimes I like the color contrast of Black or Great Northern Beans), rinsed

1/2 of a Red Onion, sliced or chopped

1/4 cup each of chopped Italian Parsley and/or Cilantro

1 teaspoon of Ground Cumin


Directions:

1. Shred the beet. Even half a beet will yield a lot of shreds. I usually get tired after 1/2 a beet.

2. Squeeze the limes and add with the Vinegar to the Shredded Beets.

3. Add Cumin and Stir.

4. Add Beans, Red Onion, Parsley, Cilantro and continue to mix.

It's ready. It can be eaten immediately, but it's better if you can marinade for 2 hours. It last a long time in the fridge. After a couple of days, it's nice to freshen it up with freshly chopped onion, parsley or cilantro.