We all remember the days of our grandparents telling us to eat our beets at the dinner table. For most of us, this is remembered as a painful task. With this recipe, you will be more than happy to eat your serving of beets, if not two! Instead of cooking the beets, this salad is raw. However, since beets can be rough, the key is to cut them small enough that they are easy to eat. The addition of the walnut vinaigrette heightens and compliments the natural flavor of the beets. This salad is a great way of introducing beets back into your life!
Recipe yields 5-6 servings
3 large beets
1 tbsp Dijon mustard
3 tbsp white wine vinegar
8-10 tbsp pure walnut oil
Cut beets to remove the roots and each end. Carefully peel the beets with your knife to remove all skin.
Using a the coarse side of a box grater or a coarse hand grater, grate the beets into a medium bowl.
In a small bowl, whisk together Dijon mustard and white wine vinegar. In a slow stream, add the walnut oil while continuously whisking. Add salt and pepper to the vinaigrette to taste.
Coat the grated beets with the walnut vinagrette. Stir until all beets are evenly coated. Add additional salt to taste, if needed. Refrigerate prior to serving. Serve and enjoy!
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