Raw Beet & Cherry Tomato Salad With Manchego Cheese & Walnuts
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 tablespoon champagne vinegar
  • pinch of dred oregano
  • pinch of sea salt
  • pinch of freshly ground black pepper
  • 1 clove garlic, finely minced
  • 3 tablespoon extra-virgin olive oil
  • 2 red beets, peeled
  • ½ cup cherry tomatoes
  • ⅛ cup fresh flat-leaf italian parsley leaves
  • ¼ cup walnuts, toasted and roughly chopped
  • 2 ounce manchego cheese
Directions
  1. Whisk together the vinegar, garlic, oregano, salt, and pepper. Gradually add the olive oil until well combined.
  2. Thinly julienne the beets using a mandoline or a very sharp knife. Transfer to a bowl and pour the dressing over the top. Let it sit at room temperature for 15 to 20 minutes.
  3. To finish off the salad, add the cherry tomatoes and parsley leaves, gently mix to combine. Adjust the seasoning and plate the salad. Sprinkle each serving with walnuts and shave the cheese on top.