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Categories:
Salad red beets cherry tomatoes walnuts manchego cheese oregano flat-leaf Italian parsley vinegar extra-virgin olive oil clove garlic salt freshly ground black peppe
Viewed: 35 - Published at: 9 years agoIngredients
- For the salad
- 2 small red beets, peeled
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup walnuts, toasted, roughly chopped
- 2 ounces Manchego cheese shavings
- Pinch dry oregano
- 1/8 cup flat-leaf Italian parsley, just leaves
- For the dressing:
- 1 tablespoon Champagne vinegar
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, finely minced
- Sea salt
- freshly ground black peppe
Method
- Whisk together vinegar, garlic, oregano, salt, pepper.
- Gradually add the olive oil until well combined.
- Thinly julienne the beets using a mandoline or a very sharp knife.
- Transfer to a bowl and pour the dressing on top.
- Let it sit at room temperature for 15-20 minutes.
- To finish off the salad, add cherry tomatoes and parsley leaves, gently mix to combine.
- Adjust the seasoning and plate the salad.
- Sprinkle each serving with walnuts and shave the cheese on top.
