Description
Striped Chioggia beets shine in this vibrant salad. Parsley pesto and goat cheese add a tangy twist, perfect for a light lunch or side.
Ingredients
Units
Scale
- 1 bunch parsley (approx. 1 bunch) parsley
- 1/2 cup raw cashews
- 1/3 cup parmesan cheese
- 3 tbsp lemon juice
- 2 cloves garlic
- 2/3 cup olive oil
- Salt
- 1 medium chioggia beet
- 1 medium golden beet
- 2 oz (57 g) goat cheese
- 2 tbsp raw cashews
- Parsley pesto
Instructions
For the Pesto
- Combine all ingredients except oil and salt in a food processor. Process while slowly pouring in the oil through the feed tube until desired consistency is reached. Stop to scrape down the sides as needed. Season with salt.
For the Salad
- Prepare the parsley pesto.
- Wash and peel the beets.
- Thinly slice the beets using a mandolin slicer and arrange them on a plate.
- Sprinkle with goat cheese and cashew pieces. Drizzle with parsley pesto.
- Serve.
Notes
- For the best flavor, roast the beets before slicing to enhance their sweetness.
- If you don’t have a mandolin, use a very sharp knife to thinly slice the beets for even cooking and a more elegant presentation.
- To make this a complete meal, add cooked quinoa or farro to the salad for extra protein and fiber.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 10