Shredded Beet Salad with Cumin Feta Vinaigrette
Raw beets have a wonderful earthy and sweet taste, especially when paired with lemon and other acids, like vinegar. This Middle Eastern-inspired dressing gives the shredded beets a nice “pick me up” while the feta adds creaminess and tang. Be liberal with the almonds and cilantro, depending on your taste. Pair with a glass of crisp Sauvignon Blanc and pan-roasted fish, and you’ll feel like you’ve had lunch at the spa.
- ⅓ cup olive oil
- Juice from half a lime
- 1 teaspoon balsamic vinegar
- 1 clove garlic, grated
- ¾ teaspoon ground cumin
- ⅓ cup crumbled feta, plus ½ cup crumbled feta
- 1 teaspoon salt
- Black pepper to taste
- 2-3 small-medium Josie’s Organics red beets, stems removed, peeled and shredded
- 2-3 small-medium Josie’s Organics gold beets, stems removed, peeled and shredded
- ¼ cup cilantro leaves, washed and stems removed
- ¼ cup roasted almonds, broken in pieces
- 1-2 wedges of fresh lime
Make Ahead! The dressing is the zing to this simple, fresh salad. Whisking the few ingredients together and refrigerating an hour ahead of time lets the flavors meld deliciously. If you’re in a time pinch, don’t worry, the dressing works just fine without any pre-refrigeration. Just add a dash more cumin and another squeeze of lime and you’re good to go in just a few minutes!
Whisk together oil, lime juice, vinegar, garlic, cumin, feta, salt and pepper in a medium mixing bowl. Vinaigrette should be slightly creamy. Refrigerate for 1 hour or modify with extra cumin and lime juice to serve immediately.
On a large plate, group the shredded red and yellow beets in piles. Arrange the feta and almonds next to the beets. Finish with the cilantro leaves. Evenly pour the vinaigrette on top. Add salt and pepper to taste. Serve with lime wedges on the side. When ready to eat, toss together with salad tongs.
Dress it Up
This fresh salad easily turns into a light and healthy main dish. Simply roast or broil salmon or white fish, like trout or halibut, and lay on top of the beets. Pour the dressing over the fish and garnish with cilantro and lime.