Monday, November 12, 2018

SPICY AND CRUNCHY BEET SALAD W/ PISTACHIOS & HERBS






6 beets, golden, purple and chioggia (or two large purple beets)
2 serrano chilies, deseeded
1 bunch fresh tarragon
1 bunch fresh dill
Seeds from one pomegranate, optional
Zest and juice from two lemons

1-2 tbsp manuka honey / maple syrup
1/4 cup extra virgin olive oil
Sea salt + pepper
1/2-3/4 cup  pistachios, to taste 


Goat/sheeps milk feta, optional


Peel and grate beets.
Deseed and mince serrano chilies. Chop dill and tarragon.

In a salad or mixing bowl, add beets, chilies, tarragon, dill and pomegranate seeds.

In a small bowl, whisk together lemon juice, zest, manuka honey/maple syrup, olive oil, sea salt and pepper. Pour over beets,  toss around and sprinkle the chopped pistachios and crumbled feta cheese.






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