This colorful beet salad is ideal for summertime alfresco dining and dinner parties. Delicious on its own as a light meal, you can also serve it with grilled fish or meat.
Chioggia beets have a sweet flavor and don’t stain as regular beets, so you don’t have to worry about beet juice staining your fingers and clothes, cool!
Ingredients list for the clean eating beet salad
Makes 4 to 6 servings
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 orange
- 1/4 lime
- 1 teaspoon honey
- 4 medium Chioggia beets, washed, peeled and cut into matchsticks (or another beet variety)
- Small basil leaves
- Poppy seeds
1. Make the vinaigrette: Squeeze orange and lime to collect the juice. Filter to discard seeds and pulp. Boil in a small sauce pan to reduce, until you obtain about 2 tablespoons of concentrated juice. Allow to cool in a bowl, then mix with honey and oils. Season with salt and set aside.
2. Wash and peel beets. Using a sharp knife or a box grater, cut into matchsticks. Divide into plates and sprinkle with poppy seeds and basil leaves. Drizzle with the vinaigrette and serve.