Shaved Beetroot Salad with a Champagne Vinaigrette. Shaved Beetroot Salad with a Champagne Vinaigrette.
Hi All! Hope everyone’s having a great week! Last week I talked about the need to “detox” after a few days of indulging in “awesome, but not so great for you” foods. Today I have anther one of those no fuss, tasty “detox” dishes. I love beets in all ways. I will eat them raw, roasted, steamed, pureed into a soup….I LOVE beets! Not only is this salad healthy and delicious, but it’s super pretty too, right?? Also, the light and tangy vinaigrette pairs quite nicely with the assortment of veggies in this dish! If you’re having a hard time finding black beets or red celery (which has only been around a couple of years), you can swap them out for more common, easy to find varieties. If you like beets, but the thought of eating them raw doesn’t sound appealing to you, you can always slice them into 1/4 inch rounds, toss them in some oil, salt and pepper and grill them for a few minutes on each side. So good! Also, farmers markets everywhere in the states should be in full effect by now, so have a little fun with this dish and go pick up some great seasonal vegetables of your choice and toss them into the mix!

If you haven’t been making the best food decisions lately, guess what? It’s totally okay…so long as you squeeze dishes like this into your weekly rotation every now and then. That’s what I think at least :) Enjoy! xx, Jenny

Shaved Beetroot Salad with a Sweet Champagne Vinaigrette
Serves 4 to 5

Ingredients:
1 medium black beet, cleaned and stems removed
1 medium yellow beet, cleaned and stems removed
2 radishes, cleaned and stems removed
2 red celery stalks, cleaned (green celery works fine)
2 sprigs fresh dill, minced
2 ounces feta, crumbled
salt and pepper to taste
champagne vinaigrette:
2 tablespoons minced shallots
1 garlic clove, minced
3 tablespoons Dijon mustard
1/4 cup plus 1 tablespoon champagne vinegar
3 tablespoons honey
2/3 cup extra virgin olive oil
salt and pepper to taste

Directions:
1. Shave beets and radishes paper thin, with a mandoline, or thinly slice with a knife and place into a mixing bowl.
2. Thinly slice celery stalks on a bias and add to the bowl along with the minced dill. Gently toss together. Set aside.
3. For vinaigrette: Place shallots, garlic, mustard, vinegar, and honey into a small mixing bowl and whisk together. While whisking, add oil in a thin, steady stream until fully incorporated. Season with salt and pepper.
4. Pour vinaigrette over salad and gently toss together. Top with crumbled feta and lightly season with pepper. Serve.

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