Monday, July 2, 2012

Beet Salad

The Ingredients

4 beets, sliced
½ cup water
1 carrot, grated
1 small summer squash, grated
1 red onion, sliced into thin half moons
1/3 cup olive oil
1/3 cup fresh lemon juice
2 tablespoons brown rice syrup*
½ teaspoon sea salt + an extra pinch of sea salt
½ bunch fresh dill, de-stemmed and minced

The Prep

Combine the beets, salt and water in a medium size saucepan. Fire the heat to medium high and steam until the beets are tender (about 15-20 minutes). Don’t let all the water evaporate; just add a little more if needed. Drain and cool the beets.

Combine the cooled beets, carrot, and onion in one bowl. Whisk together the remaining ingredients in another bowl. Coat the vegetables with the dressing. Give it a taste and adjust the flavor if needed. Serve immediately or chilled from the fridge. For a little added crunch, garnish with toasted walnuts before serving.

* You can use other natural sweeteners, but you may need to reduce the amount, so it’s not cloyingly sweet.

Adapted from a Natural Kitchen Cooking School recipe by farm member Kara Martin Snyder

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