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Yellow beet salad with bok choy, lime vinaigrette and sesame oil |

Vegetables and Fruits, Garnishes

A salad of raw and cooked vegetables seasoned with an Asian vinaigrette.

Note

This recipe is perfect as a side to grilled meat.

Ingredients

Recipe for 4 servings

Salad

2 Unit(s)

Bok choy

100 Gr

Celery

100 Gr

Red pepper

200 Gr

Yellow beet

2 Unit(s)

Green onion

2 Tbsp

Fried oignons

Dressing

10 Ml

Roasted sesame oil

10 Ml

Lime juice

10 Ml

Tamari

10 Ml

Dijon mustard

30 Ml

Canola oil

1 Tsp

Lime zest(s)

Preparation time: 30 min

Preheat your at 0 °F

Preparation

Peel and julienne the beet, then blanch in salted water. Be careful not to overcook.

Finely chop the bok choi and green onion.

Julienne the bell pepper and celery.
Mix all the ingredients and set aside.
On the plate

Toss the vegetables in the vinaigrette, except for the fried onions and green onion.

Place the salad on your plates and garnish with the fried onions and green onion.