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–+ servings

Spicy beet, onion, and walnut salad

Adapted from a recipe by Yotam Ottolenghi in his book Jerusalem by Lori, Yorkville CSA
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Jewish/Israeli
Servings 3 servings

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.
Keyword catch-all recipes, dairy-free, gluten free, lunch, salad, vegan, vegetarian