Recipes / chioggia beet

Chioggia Beet Salad w mint dressing

 

Serves:2

 

1 chioggia beet, peeled & sliced thin

1 watermelon radish, peeled & sliced thin

1 container blackberries

1 can garbanzo beans OR lemon herb mussels

1 🥑 avocado, sliced

Lettuce greens of your choice

 

Dressing:

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard or white balsamic vinegar
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Make the salad by splitting lettuce greens into 2 bowls. Split everything else into the 2 bowls as well. Make the dressing by adding ingredients to blender or food processor. Put dressing in salad and enjoy :)

 

 

 

 

RAW CHIOGGIA BEET Salad with Honey-Lime Vinaigrette Recipe

AmarilloEatsOrganic.com

INGREDIENTS (Makes 4 to 6 servings)
for the Salad
* 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
* 2 scallions, thinly sliced (about 1/4 cup)
* 2/3 cup chopped fresh cilantro
* 2 tablespoons roasted unsalted or salted pepitas*
for the Vinaigrette
* 2 tablespoons olive oil
* 2 tablespoons cider vinegar
* 2 tablespoons lime juice
* 2 teaspoons honey
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets and Mexican specialty markets.
DIRECTIONS
1. Whisk all vinaigrette ingredients in a small bowl and set aside.
2. Wash and peel beets. Using a sharp knife, cut into matchsticks.
3. Place beets in small bowl.
4. Add scallions, cilantro and pepitas, and toss.
5. Add vinaigrette and toss until well coated.
Serve at room temperature.