Beet, Cucumber, and Radish Salad with Basil Pesto Vinaigrette

Ingredients

• 1 lbs. fresh beets, trimmed (do not peel), about 3-4 medium
• 8-10 medium/large radishes, julienned, about 1 1/2 cups
• 1/2 seedless cucumber, julienned, about 1 cup
• salt and pepper

Basil Pesto Vinaigrette

• 1 tablespoon finely chopped walnuts
• 1 tablespoon finely chopped almonds
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil

Directions

1. Place trimmed beets in a medium saucepan; cover with water and cook over medium/low heat until knife tender about 20-25 minutes.
2. Cool completely. Peel the beets and cut into matchsticks.
3. Toss the beets, radishes and cucumber with the basil vinaigrette.
4. Season with salt and pepper, to taste. Serve immediately.

Basil pesto Vinaigrette

1. Whisk all ingredients together. Serve immediately.