Skip to content
July 5, 2017 / Chris Blum

Beet Salad 

This is my riff on a recipe from Food & Wine. I cheated and used the cook beets from TJs for a quick salad

1/4 lb snow peas
1/4 c grapeseed oil
1 tablespoon crushed coriander seeds
1 tbsp Asian fish sauce
1 tbsp hot chile oil
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 1/2 lb small mixed colored beets, peeled, cooked and quartered
8 shiso leaves, thinly sliced
1 tbsp toasted sesame seeds, plus more for garnish
Salt

In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.
In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.
In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tbsp of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.

Serves 4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: