Spicy beet, onion, and walnut salad
Adapted from a recipe by Yotam Ottolenghi in his book Jerusalem by Lori, Yorkville CSA
Ingredients
For the salad
- 1 cup cooked beets cut into wedges
- 2 cups salad greens—arugula lettuce, mache, frisée, watercress, etc.
- 1 small onion or leek sliced into rings and lightly sautéed
- 2 TBS of your favorite herbs—basil parsley, cilantro, summer savory
For the dressing
- 1 cup chopped walnuts toasted (or other nuts)
- 2 TBS crushed garlic or finely chopped garlic scape
- ¼ tsp crushed red pepper flakes more or less to taste
- ¼ cup apple cider vinegar
- 3 TBS oil – if you have walnut oil mix 1 TBS walnut oil with 2 TBS olive oil
Instructions
- Toss the beets, greens, onions/leeks, and herbs.
- Mix the dressing ingredients and pour over the salad.
Notes
This recipe calls for pre-cooked beets. If you don’t have those on hand, add cooking time for beets.