Beet, Radish and Carrot Salad over Greens
INGREDIENTS
2 Medium Beets
2 Large Carrots, sliced on the diagonal
1/2 Bunch Radishes, sliced into rounds
1/2 lb. Arugula or Baby Greens
1/2 cup Walnut pieces
3 Tb Red Wine Vinegar
1 Tsp Dijon Mustard
1 Garlic Clove, minced
1/2 Cup Walnut Oil
Salt and Freshly Ground Black Pepper
DIRECTIONS
These roots combine nicely and keep really well under refrigeration in a
bag or container with
slight moisture.
Cut Beets into 1/2 inch wedges and steam until tender and place into
small bowl. Place carrots and
radishes into medium sized bowl with greens. Roast the walnuts and chop
into 1/4 inch pieces, set
aside. In a small bowl, whisk vinegar, mustard and garlic. Add the oil
in a steady stream,
whisking constantly to emulsify. Stir in salt and pepper to taste. Toss
beets with 2 tablespoons of
dressing. Pour remaining dressing over carrots/ radish combo. Divide
into individual salads and
arrange some beets on each portion. Sprinkle with walnuts and serve.
Source: Horton Road Organics
hortonorganics.com
