- 2 small beets, roasted, halved and sliced
- 1 large carrot, coarsely shredded
- 1 cup walnuts, toasted and cooled slightly
- ½ cup chopped fresh cilantro
- 1 medium lemon
- 1 clove garlic, finely grated
- ½ teaspoon kosher salt
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon ground/grated ginger
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Combine the beets, carrots, walnuts, and cilantro in a serving bowl; set aside.
Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) into a small jar or bowl. Juice the zested lemon until you have 3-4 tablespoons, then add that to the jar.
Add 1 finely grated garlic clove, the kosher salt, honey, Dijon mustard, ground or grated ginger, and black pepper. Whisk the mixture or seal the jar and shake until combined.
Add the olive oil and whisk or seal the jar and shake until combined and emulsified. Add the dressing to the serving bowl and toss well to coat. Enjoy!
- Yields: 4 servings
- Preparation Time: 15 minutes (not counting the vegetable prep time, which can happen in advance and will take 20-40 minutes depending on the size of your beets and method of roasting)
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