Orange-beet salad

This was inspired by a trip to the farmers market in DuPont Circle, where we tasted some amazingly sweet red beets and found a few oranges. Then someone brought us a huge tub of salad greens. And I had a little left over pistachio brittle from Kishan’s bday cake last week. So…out came this:

Serves 2. double for more. I make a little each day

Ingredients

  • 1 beet
  • 1 small orange
  • 1/4 a red onion
  • salad greens (anything will work. ours is mesculin, arugula, and ridichio)
  • pistachios
  • olive oil
  • balsamic vinegar
  • honey
  • garlic paste
  • sesame seeds

Equipment: A peeler or a mandolin

The method:

Peel the skin off the beet. Then use the peeler to shave thin strips from the beet. (or the mandolin to make thin slices). Peel and slice the orange into thin rings. Slice onion into thin strips. Chop pistachos.

Add all of it into a bowl.  In a small container with a lid, add 1/3 cup olive oil, some balsamic vinegar, 2 spoons of garlic paste, a squirt of honey and the sesame seeds.  Put the lid on the container/jar and shake well.

Dress the salad and voila!

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About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in low iodine, Recipes, Recipies, side and tagged , , , , . Bookmark the permalink.

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