Fresh Herb & Beet Salad
Fresh Herb & Beet Salad
It’s Herb Week! Why not enjoy an herb & beet salad. Fragrant fresh basil, mint, parsley, thyme & shallots make a delicious dressing over beets and crisp Boston bibb lettuce. 4 ample servings.
Easy Ingredients:
Herb Dressing:
½ cup Villa Graziella Organic extra virgin olive oil + extra to taste
2 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena
¼ cup fresh basil leaves finely chopped
¼ cup fresh mint leaves finely chopped
¼ cup fresh parsley leaves finely chopped
¼ cup fresh thyme leaves pulled off the sprig or stalk
2 tablespoons finely minced shallot
2 teaspoons Dijon mustard
½ teaspoon garlic finely minced
¼ teaspoon sea salt, Kosher ok too
½ teaspoon fresh cracked pepper
Salad:
10 cups Boston bibb lettuce, washed, rinsed, dried and torn into bit size pieces
2 small yellow beets washed, rinsed, peeled dried and thinly sliced
1 cup English cucumber, Persian ok too, washed, rinsed, dried and thinly sliced
1 cup cherry tomatoes, washed, rinsed, dried & sliced
1 ripe avocado, pitted, peeled and thinly sliced
2 tablespoons white sesame seeds
Simple Directions:
In a medium bowl, combine the basil, mint, parsley, thyme & shallot.
Add the vinegar, mustard, garlic, salt & pepper and stir.
Add olive oil, whisk, and set aside at room temperature for 15-30 minutes.
On a large plate or platter, arrange the lettuce.
Top with sliced beets, cucumber, avocado slices.
Sprinkle the sesame seeds.
Whisk the dressing and drizzle over the salad right before serving.
Serve & enjoy with pita chips or crusty bread.
Helpful Hints:
Finely chopping herbs allows the unique vegetable flavors to fully blend with vinegar & olive oil.
Cover & refrigerate up to one week.
Add dressing to grain & veggie bowl for dinner.
To download this recipe click here
Find the inspirational recipe here…Source-Food What The Heck Should I COOK? - Mark Hyman MD-Little, Brown Spark
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