Salad Savvy

Yesterday I made "Frankies-Esque Beet Salad" from Gwenyth Paltrow's, It's All Good cookbook for lunch.  Apparently this recipe earned its name because it's based on one of her favorite beet salads, served at a NYC restaurant, Frankie's in the West Village.  This recipe has few ingredients, making for easy prep, in addition to being refreshing and delicious.  The avocado adds a creamy element that with the dressing really compliments the beets. 

Frankies-Esque Beet Salad
Serves 4.  Vegan.

2 tablespoons Dijon mustard
3 tablespoons white white vinegar
2/3 cup extra virgin olive oil
Coarse sea salt
Freshly ground black pepper
1 pound steamed or roasted beets, peeled and roughly diced
1 avocado, peeled, pitted, and diced
3 scallions, white and light green parts only, thinly sliced.

Whisk together the mustard, vinegar, and olive oil in a large bowl and season to taste ith salt and pepper.  Add the beets to the dressing and gently stir to combine.  Transfer the beets to a serving platter and scatter the avocado and scallions over the top.

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