Beet and Herb Salad with Lemon Vinaigrette

Serves 4

• 1/4 C sliced raw almonds

• 1/8 C sesame seeds

• 1/4 C raw pepitas

• 2 medium raw beets, peeled and julienned

• 1 C basil leaves, torn

• 1/2 C flat leaf parsley

• 2/3 C dill

• 1/2 C cilantro leaves

• 1/4 C tarragon leaves

• 1/4 tsp red chili flake

• Zest of 1/2 lemon

• 3 tbsp lemon juice

• 5 tbsp extra virgin olive oil

• 1/4 tsp sea salt

• Honey (optional)

• Freshly ground black pepper

Instructions

Preheat oven to 350ºF. Scatter the almonds, sesame seeds, and pumpkin seeds on a baking sheet and bake for 6 minutes. Remove from the oven and cool.

In a large bowl, combine the beets, herbs, red chili flakes, and lemon zest. Stir together the cooled seeds and nuts with the lemon juice, olive oil, salt, and some freshly ground black pepper. Taste. If you need it, add a little bit of honey to the dressing.

Toss the beet and herb mixture with the seeds and dressing. Taste. Season with salt and pepper if necessary and serve.