Friday, August 3, 2012

Italian Beet Salad

Salad base:
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
  1. Peel beets (under water or wearing rubber gloves/an apron is highly recommended) and shred into a large mixing bowl.
  2. Combine dressing in a jar and shake to mix.
  3. Add remaining ingredients to mixing bowl, toss with dressing and serve immediately.
  4. Garnish with slices of avocado (optional).
Serves 4
*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
(+ cat)

1 comment:

  1. 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.