Beet, Cucumber, and Radish Salad with Basil Pesto Vinaigrette

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Beets, fresh
  • 8 Radishes, julienned, about 1 1/2 cups, medium large
  • 1/2 Seedless cucumber, julienned, about 1 cup

• Condiments

  • 1/4 cup Easy homemade basil pesto
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Almonds
  • 1 tbsp Walnuts

Found on littlebroken.com

Description

Ingredients

• 1 lb. fresh beets, trimmed (do not peel), about 3-4 medium
• 8-10 medium/large radishes, julienned, about 1½ cups
• ½ seedless cucumber, julienned, about 1 cup
• salt and pepper
• ¼ cup Easy Homemade Basil Pesto, at room temperature (see note below about using store pesto)*
• 1 Tbsp. finely chopped walnuts
• 1 Tbsp. finely chopped almonds
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. 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 (see note below).**
• Whisk all ingredients together. Serve immediately.