A bright, earthy and tangy salad that plays up beets' sweet side by complimenting it with the fruity tang of apple cider vinegar. It makes a fresh, vibrant side to vegetarian meals or any kind of burger. Plus you can feel good about it - beets are a nutritional powerhouse, high in fiber, vitamins and minerals like manganese, potassium and folate.
2-3 medium raw beets, peeled and grated
2 Tbsp Basil EVOO, or any flavorful, classic Stonehouse EVOO
1 Tbsp Apple Cider Vinegar
1/4 cup fresh basil, leaves picked and sliced into thin ribbons
1/4 cup walnuts or pumpkin seeds, raw or toasted
Maldon sea salt and black pepper, to taste
Couple pinches of Zhug or cumin (optional but delicious)
Peel and grate the beets into a large bowl --make sure you wear an apron and latex gloves if you don't want your clothes and hands/nails to get dyed! Stir in the oil, vinegar, fresh basil, most of the walnuts (reserve some for sprinkling on top when you serve it)
Best fresh but since grating the beets take a bit of elbow grease and is a little messy, it can easily be done in advance, and holds up in the fridge well for a couple of days. Wait to dress the salad until the day of or just before you serve this, so that the nuts stay crunchy and all the flavors pop.
VARIATIONS:
Add grated carrot to the beet base
Sub Blood Orange EVOO and White Balsamic for the oil and vinegar
