| Level: | Easy |
Ingredients
- 1 1/2 pounds beets, boiled, peeled and thinly sliced
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon caraway seeds
- 1/3 cup olive oil
- Salt and pepper
- 6 radishes, trimmed and thinly sliced
- 3 scallions, thinly sliced
- Green leaf lettuce
- 3 tablespoons finely chopped parsley
Instructions
- Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.
Reviews
Roasting the beets instead of boiling creates a MUCH better flavor
A nutritional powerhouse packed into a delicious, easily prepared salad. Next time I will use 1/4 cup olive oil, but that’s matter of personal personal preference.