Beet Salad by Leanne Valenti
Beet Salad
by Guest Chef, Leanne Valenti
Ingredients:
4 medium beets, steamed (Southern Star Farms)
1 shallot, minced
¼ cup extra-virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
Directions:
Prep Beets: Steam the beets until tender, then peel. Roughly chop into large pieces. From 4 medium beets, you'll get about 450 g (2 1/2 cups chopped beets).
Make the Salad:
Make the dressing in the food processor: Run the shallot through the food processor first, to mince it. Then add the liquid ingredients and run the food processor to emulsify.
Pulse in the beets to combine: Add the chopped beets, and pulse the food processor until the beets get blitzed into chunky consistency, scraping down the sides as needed.
Season and serve: Taste test. Once you're happy with the seasoning, it's ready to serve!
Note: This recipe keeps well in the fridge, so it’s a great one to keep on hand to add to salads and grain bowls throughout the week. I personally love serving it over sautéed beet greens with pistachios and/or feta.
