Cress and Golden Beet Salad
Things have finally quieted down enough around here for me to get back in the kitchen and start some new recipes for the new year. I was browsing the shelves at my local grocery store and my eyes happened to land on a beautiful bunch of live cress which excited me to no end. I love that you can buy some greens with the roots and dirt still attached, more nutrients survive intact this way.
Once I found some golden beets to throw into the cart, I started looking for other ingredients to fill out the beet salad I decided to make. Limes, scallions, a little dijon mustard, and olive oil rounded out this super fresh, flavorful little salad. It is wonderfully quick to throw together and tastes divine.
My Benriner Japanese Mandoline Slicer made slicing the beets fast and easy. Just be sure to use the finger guard. These babies are sharp and do their job well whether it is beets or fingers!
A few more chops, a quick toss and you have a wonderful winter salad great for lunch or as a starter to dinner. Quick, easy, fresh, tasty and satisfying. What else can I say?
- 1 golden beet, peeled and sliced
- 1/2 cup cress (you can substitute sprouts or micro greens)
- 3 scallions, sliced
- 1 lime, juice and zest from
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- Himalayan salt and fresh ground pepper to taste
- Toss beets, cress and scallions together in a bowl.
- Add in lime juice, zest, dijon and olive oil. Toss until coated.
- Add salt and pepper to taste and serve.