Spicy beet, onion, and walnut salad - CSA Recipes

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Spicy beet, onion, and walnut salad

Adapted from a recipe by Yotam Ottolenghi in his book Jerusalem by Lori, Yorkville CSA

Prep Time 15

Total Time 15

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