Description
Enjoy this refreshing Beet, Cucumber, and Radish Salad with Basil Pesto Vinaigrette, featuring vibrant flavors and healthy ingredients.
Ingredients
Scale
- 2 medium fresh beets
- 4 medium/large radishes
- 1 large seedless cucumber
- to taste salt
- to taste pepper
- 1 cup Easy Homemade Basil Pesto (see recipe for pesto)
- 1/4 cup finely chopped walnuts
- 1/4 cup finely chopped almonds
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
Instructions
- Place the trimmed beets in a medium saucepan and cover with water. Cook over medium/low heat until knife tender, about 20-25 minutes. Cool completely. Once cooled, peel and cut into matchsticks.
- In a large bowl, toss the cooked beets, julienned radishes, and cucumber together with the basil vinaigrette until well coated. Season with salt and pepper to taste. Serve immediately for the best crunch!
- For the Basil Pesto Vinaigrette, whisk together all the ingredients until smooth. Serve alongside or drizzled over the salad for a burst of flavor.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg