Raw Chiogga Beet Salad
Serves 2 to 4
1 bunch chiogga beets, scrubbed, peeled, and cut into julienne
2 tablespoons finely chopped spring onion
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
Pinch cayenne pepper
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped pistachios, for garnish
1. In a bowl, combine the beets and onions.
2. In a small bowl, whisk together the oil, vinegar, lime juice, honey, salt and cayenne. Pour over the beets, and toss to coat. Add the parsley, and toss again.
3. Allow the beets to sit at room temperature for at least 2 hours, and serve garnished with pistachios.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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