Beet Salad Recipe, does it ring a chord? Have you heard about it? OR, BEETROOT IN GENERAL. Last year, I got hooked on this Beet Salad, and I am not turning back. And here is the story…
So this time of the year last year, I ate my very first Beet Salad, and I was also living in New York to forward my skills. In my post Living in New York, I shared my fears, apprehensions, and adjustments to living in a city that never sleeps. Looking back, living in NY and overcoming the fear of living alone without the comforts of home, is yet the best and, at the same time, a nerve-wracking experience.
Nerve-wracking because I saw places and people I would not otherwise see in the midwest in the first weeks of my move. In NY, homelessness and poverty have never been so palpable. Last year, this time of the year, I was walking on a very slippery and trashed-laden road as I made my way to the bus stop, and I bumped into people as I wade my way to the 3rd floor in which where my train station was… and I did this for 6 months!
It is the best because that New York experience is still very fresh, conjuring COURAGE AND HOW I OVERCAME FEAR. At present, whenever I am afraid and insecure about my capabilities, I look back to that courage, and I feel rejuvenated. I have learned that decisions made outside of one’s comfort zone beget great rewards. After my NY schooling, I was hired in the biggest trauma hospital in Kansas, I met new people and gained back my confidence. And with that, I find a new different level of joy and a sense of accomplishment. And I am so grateful…
AND THIS BEET SALAD!!!! I also experience this in NY. I mean the first Beet Salad experience.
I was in Bryant Park this time of the year and saw this all-vegan restaurant. Curious, I hesitantly got in, and I was met with this friendly “tribe ” of people who were very accommodating. I am sure they’d seen the fear and hesitation of being inside a unique restaurant. I was met with a rainbow of different veggie colors. This restaurant is a vegan paradise. Quinoa (this is where I first ate that Quinoa, Cranberry, and Roasted Pumpkin Salad), Lentils, Barley, and Couscous, you name every vegetable, and it was there… but this Beet Salad stood out!
I cannot blame my eyes.
Look at those Beet Salad colors. Seeing this Beet Salad with all its trimmings, like the Basil, Dills, don’t you want to be whipping this right now? SO red and pretty, right? And wait ’til you taste this. It is crunchy, and there is a hint of natural sweetness from the Beetroot… And the dressing is only made of 3 Ingredients: Juice of half of the Key Lime (leftover from the Key Lime post), Roasted Sesame Oil, and brown sugar.
You will be hooked. Just like I did.
So when I came back here to KS, I looked for beets immediately and made this. Since then, I have been a Beet Salad fanatic… it is even present in our Thanksgiving meal.
And look at that RED-NESS! It will get stuck in your nails, but it is easy to remove 🙂 Do’ WORRY…
Beet Salad Recipe
- 2 large Beet roots sliced into bit sized pieces
- 1 handful Thai Basil finely chopped
- 2 tablespoons dills finely chopped
- 1/4 cup Roasted Sesame Oil
For the Dressing
- Juice of 1/2 of Key Lime
- 1 tablespoons Roasted Sesame oil
- 1 tablespoons Brown Sugar
- Pre heat oven at 350 F
- Prepare beet roots and drench with Sesame Oil. Arrange on a flat cookie sheet and and bake for 20 to 25 minutes. Remove Beet root and transfer into medium sized bowl. Add in basil and dills. Refrigerate overnight or let sit for few hour in the fridge before serving.
For the Dressing:
- Mix all of the ingredients and pour into Beet root mixture.
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...