3 red or yellow peppers
1 bunch celery
1 bunch beets (yellow work best as they don't stain)
1 hothouse or 2 regular cucumbers
1/2 cup good balsamic vinegar
3 tablespoon good, light olive oil
3 tablespoon toasted pine nuts
Cook and peel beets (place in boiling water for 10-15 minutes. This should cook the beets sufficiently and make it easy to rub the skins off. Red or large beets may take longer. Toast the pinenuts by placing in a small frying pan over medium-high heat. Be sure to shake the pan frequently so as not to burn any of the nuts. Chop all vegetables into bite-size pieces (no larger than 1 square) and toss. Mix balsamic vinegar and olive oil together (you can leave out the olive oil if you prefer, but be sure to use a good quality balsamic vinegar). Mix salad and dressing well. Top with toasted pine nuts just before serving. Notes: This salad keeps well for 2-3 days in the refrigerator, and makes a great summer evening dinner with some hearty vegan bread.