* Pia’s Beet Salad

Posted on October 27th, 2008 by Linda. Filed under Beets, Californian, Caraway, Cuisine, Salads, Sides.


If you like beets, this is a flavor explosion way of preparing your beets.  It’s really my mother-in-law, Pia’s, recipe, and I have added the measurements to her list of ingredients.  Pia loves her spices.

Chef’s tip: Save the beets tops.  Saute with some garlic and oilve oil and it makes a wonderfully nutritious dark green dish.

1 bunch beets, about 4 pieces, tops removed

1 clove garlic, minced fine
1/2 teaspoon caraway seeds
2 Tablespoons aged balsamic vinegar
2 Tablespoons flax oil
2 Tablespoons extra virgin olive oil
1/2 teaspoon lemon pepper
1/4 teaspoon kosher salt

1. Roast beets, wrapped in foil, in 375F oven for 30 minutes, until tender.  Cool, peel and slice into quarters or one-sixths.  Alternatively, you can steam it.
2. In a small bowl, whisk together remaining ingredients.
3. Toss together and let beets marinade for at least half a day.

Serves: 4 as a side

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One Response to “Pia’s Beet Salad”

  1. Jesse Says:

    I simply adore beets! The caraway seeds sound like the perfect accent… will have to try that!

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