JG’s “UR Beet Salad” Recipe

Lammer in between surf sessions in our cabana in Nicaragua.
He was very insistent on the name & spelling of this recipe – HA!

While the beau (Lammer) and I were in Nicaragua this past spring, we made sure to stock the fridge with plenty of fresh produce since we were staying in a place far, far away from any kinds of grocery stores where food was available.  One morning, Lammer got his groove on in the kitchen and threw this amazing salad together from what we had in the fridge.  The ingredients below have no measurements because we had no measurements in the kitchen that trip.  Use your best judgement and have fun making this salad to your taste!

cooked beets (peeled and chopped into bite sized chunks)
celery (chopped fine)
white onion (chopped fine)
yellow & red pepper (chopped fine)
garlic cloves (minced)
dash of sea salt (the chunky kind would be ideal)
extra virgin olive oil
fresh chopped cilantro

While beets are being boiled, chop up the rest of the ingredients.  Throw everything into a large bowl and mix very well.  The more this salad marinates, the yummier it becomes.  Enjoy!

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