With lots of flavor and healthy too, this salad adds color and crunch to your plate. Eat as a dinner side or pile high on an open-faced egg salad sandwich for late breakfast or lunch.
Serves 6
1 lg bunch dill, washed and dried (stalks removed)
1 bunch beets, washed and peeled
Juice of 1 lemon
Extra-virgin olive oil
2 Tbls. mustard seeds
Kosher salt and freshly ground pepper
Chop most of the dill (reserving some for garnish). Remove dill to a large bowl. Then, attaching a julienne blade to a food processor, grate the beets (you can also grate by hand). Add to dill. Squeeze lemon juice and add a generous glug of olive oil, salt and freshly ground pepper to the beets. Mix to combine well.
Heat a small cast iron or heavy pan. Toast mustard seeds for a couple of minutes. Add to salad and toss well to combine. Garnish with a bit of reserved chopped dill.
For more about us, 
{ 1 comment… read it below or add one }
Yummy! And so fresh…….