CANDY CANE beets with sunflower seeds
Candy cane beets are officially called chioggia beets are so gorgeous and so sweet and a true treat. They are the sweetest of the beets and the best for raw recipes.
Ingredients
- 2 Candy cane beets, peeled and grated
- lemon juice from one lemon
- 2 tablespoons red vine vinegar
- 4 tablespoons olive oil (and when i say olive oil, I always mean extra virgin)
- 1 clove garlic,
- 2 tablespoons parsley, or green herb of choice, chopped
- 2 tablespoons toasted sunflower seeds (store-bought or toast your own: in a skillet with a sprinkle of olive oil, cook raw seeds until just toasty, season with salt and pepper. Please don’t burn)
Instructions
- Toss grated beets with olive oil, lemon juice, garlic, and red wine vinegar. Season to taste with salt and pepper. Taste it….add more lemon or vinegar if needed.
- Sprinkle with a small mountain of parsley (or other herb) and sunflower seeds.
Photo and Food Styling by Mimi Newman