Herbed Beet and Celery Salad
A gorgeous salad inspired by Yotam Ottolenghi’s Plenty and Plenty More cookbooks, two of my fave vegetarian resources. Serves 2 as a main or 3 to 4 as a starter.
Servings: 2 Servings
INGREDIENTS
- 3 large beets (peeled and cut into 1/2" wedges)
- 6 stalks of celery
- 1 cup cilantro leaves
- 1 cup parsley leaves
- 1/4 red onion (finely sliced)
- 6 to 8 radishes (thin sliced into rounds or matchsticks)
- 2 ounces goat cheese
- 3 tablespoons pumpkin seeds
Dressing Ingredients:
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon sumac plus more for garnish
- Pinch of fresh ground pepper
INSTRUCTIONS
- Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.
- While the water is boiling, prepare a large bowl filled with cold water and a cup of ice. When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
- Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from stems. Make dressing - add all the ingredients together in a small bowl and stir vigorously until combined.
- Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
- Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.