Chef Greg Baxtrom makes a very special beet and snow pea salad at Olmsted in Brooklyn, thinly shaving beets and tossing them with fragrant shiso leaves, nutty sesame seeds, and a warming chile oil spiked with coriander, fish sauce and citrus.
Slideshow:More Beet Salad Recipes
1/4 pound snow peas
1/4 cup grapeseed or canola oil
1 tablespoon crushed coriander seeds
1 tablespoon Asian fish sauce
1 tablespoon hot chile oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 1/2 pounds small mixed colored beets, peeled and shaved into ribbons
8 shiso leaves, thinly sliced
1 tablespoon toasted sesame seeds, plus more for garnish
How to Make It
In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.
In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.
In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tablespoon of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.
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