This colorful chioggia 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!
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Ingredients list for the clean-eating beet salad
Makes 4 to 6 servings
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 orange
- 1/4 lime
- 1 teaspoon honey
- Salt
Salad
- 4 medium Chioggia beets, washed, peeled, and cut into matchsticks (or another beet variety)
- Small basil leaves
- Poppy seeds
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Directions
1.Make the vinaigrette: Squeeze the orange and lime to collect the juice. Filter to discard seeds and pulp. Boil in a small saucepan 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.
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Raw Beet Salad
This colorful beet salad is ideal for summertime alfresco dining and dinner parties.
Ingredients
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 orange
- 1/4 lime
- 1 teaspoon honey
- Salt
Salad
- 4 medium Chioggia beets, washed, peeled, and cut into matchsticks (or another beet variety)
- Small basil leaves
- Poppy seeds
Instructions
- Make the vinaigrette: Squeeze the orange and lime to collect the juice. Filter to discard seeds and pulp. Boil in a small saucepan 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.
- 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.
Nutrition
Nutrition information for this recipe.
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