🌱 This recipe video features beautiful, nutritious Chioggia beets – known as candy cane or bullseye beets, for their unique candy-striped look. 🎯 They’re sweet, mild, and packed with vitamins A and C, fiber, and protein. This GOLO-friendly dish is wonderfully versatile, allowing you to customize it with your favorite veggies or protein choices to create a perfectly balanced meal.
SALAD INGREDIENTS:
• 1 pound Chioggia beets, sliced thinly using mandoline, knife or spiralizer
• 2 T pistachios, chopped (sub favorite nut)
• ¼ c red onion, thinly sliced
• Fresh dill, chopped (sub favorite herb)
• 4 c greens, mizuna or arugula work well
• ¼ c goat cheese, (sub favorite cheese)
DRESSING:
or your favorite GOLO dressing
• 1 T whole grain mustard
• 1 T lemon
• 1 T sherry vinegar (sub favorite vinegar)
• 2 T honey
• 3 T olive oil
• Salt & pepper
• Added fresh dill
DIRECTIONS:
1. Wash Beets. Peel beet skin with peeler or using your knife. Using a sharp mandoline, knife or spiralizer- slice raw beets. You may also roast your beets if you choose.
2. Chop pistachios. Set aside. Peel red onion and thinly slice. Soak in ice water to remove any harsh taste. Drain and set aside. Chop fresh dill. Set aside
3. In a smaller bowl make your dressing. Add your mustard, lemon, vinegar, salt and pepper. Mix ingredients. Add olive oil and use whisk or fork to emulsify.
4. To a mixing bowl, add greens, onions, beets, dressing, salt & pepper. Toss. Build on a serving platter. Add goat cheese, pistachios, fresh dill, salt and pepper.
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have you ever tried a kocha beat they
originated in a town in Northern Italy
called kocha they’re also called candy
cane beets when eaten raw they maintain
their vibrant color but when cooked
they’ll turn a pale pink check out this
video for some ideas and let us know if
you’ve ever tried them
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