Tuesday, June 6, 2017

Badass Beet Salad

I found this recipe for Badass Beet Salad on Boots in the Oven.  I made it with a few small changes, and we really enjoyed it.  Lots of texture and flavor variety, but they all come together nicely.  I served it as the main dish, but we had hard boiled eggs on the side to add a bit more substance.  

A note on the beets: I purchased 2 medium beets and thought it may not be enough, but holy moly, do they ever increase in volume when cut thinly!  One of my beets ended up going into the refrigerator to be cooked the next day.

Also, I do not have a picture of this because I made the foolish mistake of stirring it up.  Still tasted good, but definitely not so pretty.  If you want to see how pretty it is, check out the picture on Boots in the Oven!

Badass Beet Salad

1 medium beet or 2 small ones
1 small orange, zested and supremed, juices saved
1 good squeeze of lemon juice
salt and pepper to taste
2/3 C shelled edamame, cooked and cooled
about 3 Tbsp crumbled feta cheese

Chop top and bottom off beets and peel.  Cut into quarters and then slice thinly with a mandolin.  Place in a bowl with the orange zest, orange juice, and lemon juice.  Toss.  Add salt and pepper to taste.

Divide beets among 2 serving bowls and top each bowl with half of the edamame, orange slices, and feta.  Do not toss or everything will turn pink!  Serve immediately.

Yield: 2 servings

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