Shaved Raw Beet Salad

By Lori Powell

Since I just turned another year older, I am on a mission to eat healthier and to be more active. I’m writing this on the morning after my birthday, after a very rich dinner out.

My birthday dinner consisted of heritage Kurobuta pork short ribs on a very creamy buttery parsnip puree, with crispy fried Brussels sprouts and a lemon caper compound butter, all paired with a lovely red wine. I am a sucker for short ribs and especially pork ones. I figured with the pork shortage about to happen in 2013, I best have it while I can and I felt that this was on par with a celebratory dinner.

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