Summer’s Best Tangy Beet Salad
Canned beets? There are those who adore and those who loathe them. I get it. And there is not a chance that they will pass my lip!. Fresh beets however, are a revelation and bear no taste resemblance to their canned cousins. Get to love the real taste of fresh beets and give this tangy beet salad a try with its just right balance of protein, vegetables and fiber.
Ingredients
- 4 medium size cooked red or yellow beets, peeled and diced
- 1 ripe avocado, diced
- 2 tbsp minced red onion
- 2 tbsp minced fresh basil
- 2 tbsp extra virgin olive oil
- 1/4 tsp dry mustard
- 3 tbsp tablespoons sweet pickle juice
- 1/2 tsp salt
- Few grains of coarse black pepper
- 2 hard boiled eggs, sliced into rounds
- Thin strips of Parmesan cheese
Directions
- Place the beets, avocado, red onion and basil in a bowl. In a separate bowl, whisk together the olive oil, dry mustard, pickle juice and salt. Pour dressing over the beet mixture and toss gently to coat the vegetables well. Serve with a few slices of egg and a sprinkling of black pepper. Add the cheese slices for garnish.
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