• Liz Talley - Urban Graze

Matchstick Chioggia Beet Salad

When Chioggia beets are matchstick-cut, they’re extra-extra fun! We enjoy this as a refreshing tapas-type extra side salad, leftovers are great atop a burger, or tucked in a wrap.


Whisk all vinaigrette ingredients in a small bowl and set aside:

2 Tbsp. olive oil

2 Tbsp. cider vinegar

2 Tbsp. lime juice

2 tsp. honey

1/4 tsp. salt

1/4 tsp. cayenne pepper


4 medium Chioggia beets, washed, peeled and cut into matchsticks

2 green onions, thinly sliced (or 2 Tbsp. mild red onion slivers)

1/4 cup chopped fresh parsley or cilantro

2 tablespoons pistachios or pepitas/roasted squash seeds

Place beets in small bowl. Add onions, parsley or cilantro and nuts, and toss. Add vinaigrette and toss until well coated. Serve at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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