A refreshing warm-weather salad with the perfect balance of sweet and sour.
6 large or 8 medium red or golden beets (unpeeled)
1 16-oz. clamshell of fresh strawberries
4 Granny Smith apples, cored
¾ cup lemon juice
1. In a medium sauce pan, cover the beets with water and bring to a boil. Boil until the beets are tender.
2. While the beets are cooking, cube the cored apples (with skin on), and add to a mixing bowl. Halve and slice the strawberries (and remove the stems), and add to the mixing bowl. Toss with the ¾ cup of lemon juice.
3. After the beets have been cooked, drained, and cooled, peel them and cut them into cubes. Add them to the mixing bowl and toss.
Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at Chefcol[email protected] or follow him on Instagram @chefcollinthecook.