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.
image/myphotos
3 comments
This reminds me of one of my favorites! Try doing roasted beets + orange segments + avocado +toasted pine nuts. Drizzle with a bit of olive oil, lemon, and salt, and you're in heaven!
Okay I have got to get this cookbook, everything from it seems amazing! And I absolutely LOVE beets so I definitely want to try this one...
Sarah @ Life As Always
Yum! I've never made it --- but always loved it. Thank you for making it sound so easy! I think I'll give it a try.
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