Raw Chioggia Beet Salad With Honey-Lime Vinaigrette

This stunning salad is ideal for summertime alfresco dining and dinner parties. Enjoy it on its own as a light meal, or serve alongside grilled fish or meat.

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Susan Russo for NPR

Susan Russo for NPR

Makes 4 to 6 servings

Vinaigrette

2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons lime juice

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Salad

4 medium Chioggia beets, washed, peeled and cut into matchsticks (about 1 1/4 to 1 1/2 pounds), or another beet variety if Chioggia isn't available

2 scallions, thinly sliced (about 1/4 cup)

2/3 cup chopped fresh cilantro

2 tablespoons roasted unsalted or salted pepitas*

Whisk all vinaigrette ingredients in a small bowl and set aside.

Wash and peel beets. (You may want to wear gloves, as the beets may stain your hands.) Using a sharp knife, cut into matchsticks. Place beets in small bowl. Add scallions, cilantro and pepitas, and toss. Add vinaigrette and toss until well coated. Serve at room temperature.

Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese available in Mexican specialty markets and most major supermarkets.

* Available at most major supermarkets and Mexican specialty markets