Beet, Cucumber and Radish Salad with Basil Pesto Vinaigrette.

Beet, Cucumber and Radish Salad with Basil Pesto Vinaigrette.

Ingredients

  • 1 lb. fresh beets, trimmed (do not peel), about 3-4 medium
  • 810 medium/large radishes, julienned, about 1 1/2 cups
  • 1/2 seedless cucumber, julienned, about 1 cup
  • salt and pepper

BASIL PESTO VINAIGRETTE

  • Basil
  • 1 Tbsp. finely chopped walnuts
  • 1 Tbsp. finely chopped almonds
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil

Directions

  1. Place trimmed beets in a medium saucepan; cover with water and cook over medium/low heat until knife tender, about 20-25 minutes. Cool completely. Peel the beets and cut into matchsticks.
  2. Toss the beets, radishes, and cucumber with the basil vinaigrette. Season with salt and pepper, to taste. Serve immediately.

Recipe “Little Broken”