Beet Salad

Introduction – Have you ever found your refrigerator full of leftover vegetable sides from a festive celebration dinner? I did …… October ‘Thanksgiving’ left me with a refrigerator full of beautiful peeled roasted beets and golden corn on the cobb!

Nothing goes to waste if I can help it in my kitchen! Next time you find yourself in this situation whip up your leftover vegetables with the following recipe!

Voila!

 Recipe

Serves 6

Ingredients 

3 Roasted peeled beets diced

3 Corn on the cob with corn sliced off

1 cup of chopped cucumber

Lettuce of choice

1/2 cup chopped pistachio nuts

Basic vinaigrette (1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/4 teaspoon mustard, 1 teaspoon salt)

Method

  1. Lay the lettuce in a salad bowl.

  2. Add the corn, cucumber and beets.

  3. Pour over the vinaigrette.

  4. Lastly sprinkle chopped pistachio nuts on top!

  5. Gourmet lunch salad served!