Beet Salad with Lemon Dressing
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Ingredients
- 3 medium fresh beets (about 1 pound)
- 1 cup finely chopped English cucumber
- 6 green onions, thinly sliced
- 1/2 cup shredded carrot
- 1/2 cup chopped sweet yellow or red pepper
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped radish
- 3/4 cup minced fresh parsley
- DRESSING:
- 3 tablespoons olive oil
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
This turned out really delicious. I'll definitely make it again. I didn't have parsley, so I substituted curly kale, chopped fine.