Tasty Summer Beet Salad

"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."
 
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Ready In:
55mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
 
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