2 large red beets
15 italian basil leaves (stacked, rolled and sliced into ribbons)
1/2 cup raw walnuts (chopped), pine nuts, pepitas/pumpkin seeds, or sunflower seeds
1/2 tsp ground cumin
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/2 tsp sea salt
- Peel beets (under water or wearing rubber gloves/an apron is highly recommended) and shred into a large mixing bowl.
- Combine dressing in a jar and shake to mix.
- Add remaining ingredients to mixing bowl, toss with dressing and serve immediately.
- Garnish with slices of avocado (optional).
*Thanks to Chef Ray Goodman for this amazing recipe!
Here was dinner for two last night!
|Italian beet salad + fresh romaine salad + spaghetti with fresh tomato sauce + hard-boiled egg|
I made this using canned beets and it came out great, but I bet fresh beets would be even better! I added just a few drops of agave nectar because I wanted a little sweetness since it would be competing with a dilled cucumber salad and red cabbage. I served it with Italian sausage and pepper heroes.ReplyDelete