Crunch into this Fall Salad

Crunchy Fall Salad

Beets, Gold and Chioggia Beets
Carrots
Brussel sprouts
Shallot
Garlic
Almond slivers, toasted
Cherry tomatoes, optional
EVOO
S&P

Peel off the necessary outer skins. Thinly slice/shave all ingredients with mandolin and toss with browned butter dressing (find recipe in recent past post) and serve cold or at room temperature. Toast almonds in pan on medium heat constantly moving until they are golden and have a strong nutty aroma. Sprinkle almonds atop salad along with a quality EVOO. Cherry tomatoes are optional and were added, because I add tomatoes to everything! Pine-nuts are another good option instead of almonds. If you have feta or goat cheese, one of these would also make a great addition to this spectacular salad. Bon appétit!
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I made a delicious pitcher of Rosewater Mint Lemonade to wash these scrumptious veggies down the hatch.
Rosewater Mint Lemonade

Rosewater
Fresh Mint
Lemons
Sugar or honey

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3 Comments

  1. SAL says:

    It tastes even better than it looks! Yum!

    Like

    1. akvenable says:

      Thanks my precious

      Like

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