• Basic Information
  • Chopped Vegetable Salad With Sesame VinaigeretteServes 4
  • Ingredients:
  • Any seasonal greens, about 3 ounces1 can of hearts of palm, sliced1 medium zucchini, small dice2 large beets, preferably one red and one golden1 cup organic frozen corn, thawed1 cup grape tomatoes, cut in half1 red pepper, stemmed, seeded and small dice1 yellow pepper, stemmed, seeded and small dice1 cup of red radishes, sliced thinFor the dressing (makes 1 ½ cups):¼ cup tamari gluten free soy sauce¼ cup rice wine vinegar1 tablespoon red wine vinegar2 tablespoons freshly squeezed lemon juice2 tablespoons sesame oil1-2 teaspoons agave syrup¼ teaspoon salt2 medium garlic cloves, minced¾ cup grapeseed oil, or neutral flavored oil
  • Preparation:
  • Preheat the oven to 375. In a baking dish, cover beets with olive oil and a little sea salt. Completely cover the top with tin foil and roast for about 45 minutes or until a fork pierces the skin easily. Remove from the oven and allow the beets to stay covered and steam for about 15 minutes. This will make the peeling process easier. When cool enough to handle, peel and chop beets into small cubes. For the dressing, whisk together the soy sauce, rice wine vinegar, red wine vinegar, lemon juice, sesame oil, agave syrup, salt & garlic in a small bowl. Gradually whisk in the grapeseed oil until well-blended. In a large bowl, combine greens with all vegetables except for the beets. Toss salad with the dressing and add red beets on top to prevent excessive bleeding.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

    Author: Richard Terrana