Valleybrink Road | Recipes | Beet And Herb Salad With Lemon Vinaigrette | Serves 4 1/4 cup sliced raw almonds 1/8 cup sesame seeds 1/4 cup raw pepitas 2 medium raw beets, peeled and julienned 1 cup basil leaves, torn 1/2 cup flat leaf parsley 2/3 cup dill 1/2 cup cilantro leaves 1/4 cup tarragon leaves.

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Beet And Herb Salad With Lemon Vinaigrette
Steps
1
2
3
Description

Here is another recipe for a delicious and healthy salad from Yotam Ottolenghi. Colorful beets, tons of herbs, crunchy seeds and a light lemon vinaigrette. This beet salad will definitely be making an appearance at some of our daytime parties this spring. I can’t wait!

Get Started
Step 1

Preheat oven to 350 degrees. Scatter the almonds, sesame seeds, and pumpkin seeds on a baking sheet and bake for 6 minutes. Remove from the oven and cool.

Next Step
2
Step 2

In a large bowl, combine the beets, herbs, red chili flakes, and lemon zest. Stir together the cooled seeds and nuts with the lemon juice, olive oil, salt, and some freshly ground black pepper. Taste. If you need it, add a little bit of honey to the dressing.

Next Step
3
Step 3

Toss the beet and herb mixture with the seeds and dressing. Taste. Season with salt and pepper if necessary and serve.

 

Original recipe from Yotam Ottolenghi.

Done!
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Ingredients
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Serves 4

  • 1/4 cup sliced raw almonds
  • 1/8 cup sesame seeds
  • 1/4 cup raw pepitas
  • 2 medium raw beets, peeled and julienned
  • 1 cup basil leaves, torn
  • 1/2 cup flat leaf parsley
  • 2/3 cup dill
  • 1/2 cup cilantro leaves
  • 1/4 cup tarragon leaves
  • 1/4 teaspoon red chili flake
  • zest of 1/2 lemon
  • 3 tablespoons lemon juice
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • A little honey (optional)
  • freshly ground black pepper