Beet & Radish Salad
6-8 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Adopted from Food Network
An earthy and robust salad with a tangy dressing a perfect side dish for your next meal. Or top it with Chicken, Tempeh, or sliced steak to make it a meal!
Ingredients
1 pound beets, boiled, peeled and thinly sliced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon caraway seeds
1/3 cup olive oil
Salt and pepper
4-6 radishes, trimmed and thinly sliced
2-3 scallions, thinly sliced
1 head Green leaf lettuce
3 tablespoons finely chopped parsley
Optional: Sunflower seeds, pumpkin seeds, hemp seeds, goat cheese, feta cheese, grilled chicken, tempeh or sliced steak
Instructions
Fill a pot with enough water to cover beets. Turn on hi and boil beets for 15-25 min depending the size of them.
Drain the beets from the water, remove skin and let cool.
Once cooled thinly slice the beets and place then in large bowl.
In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper.
Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl.
Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.
Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.
