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