Print

Shaved Raw Beet Salad w/ Warm Pecan Dressing

Adapted from The CSA Cookbook by Linda Ly

Ingredients

  • 1/4 cup olive oil
  • 1/4 shallot, minced
  • 2 garlic cloves, minced
  • 1/4 cup apple cider vinegar
  • 2 tsp honey
  • 1/4 cup pecans, toasted and chopped
  • pinch salt & pepper
  • 2 gold beets, thinly sliced or matchsticks
  • 2 purple carrots, thinly sliced at an angle
  • 2 cups beet greens, thinly sliced
  • feta cheese, crumbled for serving

Instructions

  1. To make the dressing, combine the oil, shallot, and garlic in a small saucepan over medium heat. Cook until fragrant, about 5 minutes. Whisk in the vinegar and honey until well blended, then add the pecans, salt, and pepper. Stir to combine and keep warm. 

  2. In a large serving bowl, toss the beets and beet greens with the warm dressing. Serve with a sprinkle of feta on top.


Recipe Notes

*Beet greens are right in between chard and spinach and should always be enjoyed when you have them! They’re great on sandwiches too.