Total Time
55mins
Prep 15 mins
Cook 40 mins

I adapted this recipe which was handed out free at my local farmer's market. The original recipe was developed by Lindsey Thompson, a member of the Downtown Walla Wall (WA) Farmer's Market.

Ingredients Nutrition

Directions

  1. Steam the beet until easily pierced by a fork, 20-40 minutes.
  2. Cool and peel and chop into one inch cubes.
  3. Slice green onions into 1/4 inch slices.
  4. Roughly chop the cilantro, removing large stems first.
  5. Put cilantro, beets, and green onions in serving bowl.
  6. DRESSING.
  7. Pour balsamic into a small bowl or ramekin, add salt and pepper.
  8. Whisk in olive oil till it thickens some. Adjust balsamic to taste.
  9. Add dressing to the salad, toss, and serve.
Most Helpful

5 5

I received a copy of Lindsey's original recipe from a local farmer's market & made this salad a couple weeks ago, and we all loved this salad! I also made the change that you did by cooking the beets before peeling....much easier method to cook them before peeling. I simply peeled them off by rubbing the beets with my hands. Thanks for sharing your adaptation online so I could easily share the recipe weblink with friends.