Raw Beet Salad

This is one of our favorite spring salads.

Serves four as a side dish, two as a main dish.

4 medium beets
2-3 medium leeks
½- ¾ cup sunflower seeds
2-3 limes
Extra virgin olive oil
Salt and pepper
Mixed greens- enough for four servings
Optional- goat cheese
(you can cut this recipe in half for one to two people)

Soak sunflower seeds in water during preparation time. Wash beets, then peel and grate them. If you have a food processor, you can use it to grate, if not its easy to use a cheese grater. Cut bottom and tops off leeks, slice lengthwise and wash under cold water, dirt can settle in so be mindful when washing. Chop leeks finely. Pour ½ tablespoon of extra virgin olive oil into sauté pan and sauté the leeks for 3-5 minutes. Squeeze the limes. Drain the sunflower seeds. Mix the beets, leeks and sunflower seeds together with the limejuice and some extra virgin olive oil; add a little salt and pepper to taste. Toss the mixed greens with a little limejuice, olive oil and salt and pepper. Place mixed greens on plate and scoop the beet salad on top. Optional- cut up goat cheese and lay it on top.
Enjoy!