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.

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Parsley & Mint Salad