Description

Beet salad with cucumbers and delicious basil pesto.

Ingredients

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1 lb. fresh beets, trimmed (do not peel), about 3-4 medium
8-10 medium/large radishes, julienned, about 1 1/2 cups
1/2 seedless cucumber, julienned, about 1 cup
salt and pepper

Basil Pesto Vinaigrette

1/4 cup Easy Homemade Basil Pesto, at room temperature (see note below about using store pesto)*
1 Tbsp. finely chopped walnuts
1 Tbsp. finely chopped almonds
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil

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Instructions

Place trimmed beets in a medium saucepan; cover with water and cook over medium/low heat until knife tender, about 20-25 minutes. Cool completely. Peel the beets and cut into matchsticks.
Toss the beets, radishes, and cucumber with the basil vinaigrette. Season with salt and pepper, to taste. Serve immediately (see note below).**

Basil Pesto Vinaigrette

Whisk all ingredients together. Serve immediately.

Notes

*I tested this recipe with store pesto and it completely changed the taste! Store pesto is much saltier and has more acidity than the homemade version so the salad taste completely changed. I highly recommend making your own pesto.
**This salad is best when served immediately while the veggies are crisp and crunchy. If you want the salad super chilled, I recommend chilling the veggies separately before mixing with the vinaigrette.

Nutrition

Serving Size:
Calories: 189
Sugar: 6.7 g
Sodium: 160.8 mg
Fat: 9.1 g
Carbohydrates: 23.8 g
Protein: 3.9 g
Cholesterol: 0 mg