• 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.

Vinaigrette

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

Salad

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

All rights reserved©

#salad

12 views

Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now