Chioggia Beet Salad with Lime and Mint
This raw beet salad really shows off the striking colors of these gorgeous roots. Chioggias are a mild beet that love the flavors used in this salad. Thank our Lucy for another original winning recipe – a perfect light summer salad.
Chioggia Beet roots
Extra Virgin Olive Oil
Slice beets thinly using a mandolin if you have one or use a very sharp knife. We don’t peel the beets. The skin is not tough.
Place sliced beets in a wide bottomed bowl and add thinly sliced green onion. Add chopped fresh mint. Drizzle with olive oil, lime juice and a splash of balsamic vinegar. Be careful not to use too much balsamic or the color will be darkened on the beets. A little sprinkle of salt, toss and serve. Delicious!