BROCCOLI/BEET SALAD
Most people like broccoli florets, but here’s something to do with the often less popular stalks. Although there are a number of steps in creating this salad, they are not all that time consuming. Cooking the beets takes the longest and can be done the night before.
Most people like broccoli florets, but here’s something to do with the often less popular stalks. Although there are a number of steps in creating this salad, they are not all that time consuming. Cooking the beets takes the longest and can be done the night before.
[cooked-sharing]
Cook peeled beets thoroughly and let cool.
Peel the woody exterior (if any) from your broccoli stalks and julienne them into long matchsticks.
Cut the carrot into julienned strips as well (a proportion of 2 times the amount of broccoli to carrot works well).
Steam the broccoli and carrot strips until bright in color, and then set aside to cool. Steam (or sauté) the spinach with a little garlic and some scallion (white part) until it wilts and set aside to cool (this is going to be used as a “bed” for the other vegetables).
Cut the beets into small pieces; cut the water chestnuts and/or apples into small pieces (if using apples put them in lemon water so they do not turn brown while waiting to be “salad”).
Mix the lemon juice, oil, salt and pepper together into a light vinaigrette.
Place the spinach on your serving platter so that it covers the plate in a thin layer.
Place the carrot/broccoli mixture on the plate so that it forms a well and the “walls” do not cover the spinach completely.
Mix the beets and water chestnuts and/or apples together and place them inside the well.
Sprinkle the toasted walnuts over the salad and add drizzles of your dressing across the platter. Enjoy!
Ingredients
Directions
Cook peeled beets thoroughly and let cool.
Peel the woody exterior (if any) from your broccoli stalks and julienne them into long matchsticks.
Cut the carrot into julienned strips as well (a proportion of 2 times the amount of broccoli to carrot works well).
Steam the broccoli and carrot strips until bright in color, and then set aside to cool. Steam (or sauté) the spinach with a little garlic and some scallion (white part) until it wilts and set aside to cool (this is going to be used as a “bed” for the other vegetables).
Cut the beets into small pieces; cut the water chestnuts and/or apples into small pieces (if using apples put them in lemon water so they do not turn brown while waiting to be “salad”).
Mix the lemon juice, oil, salt and pepper together into a light vinaigrette.
Place the spinach on your serving platter so that it covers the plate in a thin layer.
Place the carrot/broccoli mixture on the plate so that it forms a well and the “walls” do not cover the spinach completely.
Mix the beets and water chestnuts and/or apples together and place them inside the well.
Sprinkle the toasted walnuts over the salad and add drizzles of your dressing across the platter. Enjoy!
