Blazing Beet Salad

 
1 lb. red beets, peeled, and julienned
1 lb. golden beets, peeled, and julienned
1 cup carrots, peeled, and julienned
1/3 cup green onions, thinly sliced
2 T. freshly chopped cilantro
2 T. freshly chopped parsley
1 T. apple cider vinegar
1 1/2 t. toasted sesame oil
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. ground ginger
 

In a small bowl, place the julienned red beets, cover, and chill until service. In a medium bowl, place the golden beets, carrots, green onions, and fresh herbs, and toss well to combine. Add the remaining ingredients and toss gently to thoroughly coat the vegetables. Cover and chill in the refrigerator for 30 minutes to allow the flavors to blend. Just before serving, add the red beets and toss the mixture only enough to incorporate them. Can be served as a salad or side dish, or on a bed of greens or grains, if desired.

Yield: 4 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett