Beet Around the Bush
Chef Daniel Virola | Bha! Bha! Persian Bistro
Beets, blanched celery, spinach, scallions, crumbled feta, pears, sliced red onions, chopped basil and parsley, and toasted walnuts served with a pomegranate vinaigrette.
Photography by Vanessa Rogers
Beet and Pear Salad
- 5 slices cooked beets
- 6 slices Euro cucumber
- 6 slivers red onion
- 4 slices blanched celery
- 5 spinach leaves
- 1 tbsp, feta crumbles
- 1/4 tsp basil and parsley, chopped
- 1 tbsp, green onion, chopped
- 4 slices of pears
- 2 ounces, pomegranate vinaigrette
Combine all ingredients in a mixing bowl and mix until dressing turns cream from the feta cheese. Plate, and enjoy!
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