Beet Salad
This vibrant red and green salad is just the dish to grace a festive holiday table setting. Vinegar-dressed beets and radishes add tartness while the scallions and parsley lend crunch and fresh, herby flavor.
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Ingredients:
| 1 1/2 pound | beet, boiled, peeled and thinly sliced |
| 3 tablespoons | red wine vinegar |
| 1 teaspoon | dijon mustard |
| 1 teaspoon | caraway seeds |
| 1/3 cup | olive oil |
| salt and pepper | |
| 6 | radishes, trimmed and thinly sliced |
| 3 | scallions, thinly sliced |
| leaf | green lettuce |
| 3 tablespoons | finely chopped parsley |
Directions:
Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.
Source: foodnetwork.com
