Ribbon Beet Salad with Lemon Vinagrette


Recipe


Time

Active Time: 15
Total Time: 15 (plus 3-hours cooling)

Recipe Yield

4-6 Servings

Bon Cook Products Used

Mandoline, Citrus Press, Le Petit Grater, Meyer Lemon Oil, Traditional Balsamic Vinegar
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DetailsAdditional Info

Ingredients

2 beets
2 yellow beets
1 orange
zest of 1 orange
2 tbsp fresh lemon juice
¼  cup bonCOOK Meyer Lemon Oil
¼ Traditional Balsamic Vinegar
1/2 tsp grated lemon zest
kosher salt and freshly ground pepper, to taste

Bon Cook Products Used

Mandoline, Meyer Lemon Olive Oil Blend, Traditional Balsamic, 

Directions

1. Using a Mandoline or peeler, thinly slice the beets.
2. Grate the zest of the orange and set the zest aside. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith. Cut on either side of each segment to free it from the membrane.
3. In a small bowl, whisk together the orange zest, lemon juice, lemon zest, Meyer Lemon olive oil blend, Balsamic Vinegar and salt and pepper to taste.
4. In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates. Top with the orange segments and parsley. Season with salt and pepper and serve immediately.

Time:

Active Time: 15
Total Time: 15

Recipe Yield

4-6 Servings Servings

Reviews

Ribbon Beet Salad with Lemon Vinagrette

5 Stars Based on 1 Review(s)

Jess WhiteMI - 5 Stars
Was this review helpful? Yes  No (1 / 0)

Healthy & easy

October 4,2017
I didn't know I liked beets until I tried this recipe! WOW

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