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.
Makes 4 to 6 servings
2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
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