Friday, July 27, 2012

Lea's Beet & Celery Salad

When a freshly tossed salad calls for extra virgin olive oil, it will never taste as good when substituted with canola oil, or a cheap olive oil. The taste of a good extra virgin olive oil is extremely important and a major part of the dressing's flavor. This bright salad is so simple, beautiful, and the perfect side dish- and in my opinion tastes delicious broiled on top of tilapia or Chilean sea bass. 
5 medium purple beets, cooked and peeled
5 medium golden beets, cooked and peeled
1 celery heart, medium diced with leaves
1 small vidalia onion, quartered and thinly sliced
1 large lemon, squeezed (about 1/4 c)
1/3 c good extra virgin olive oil
2 tbsp coarse salt 
2 tbsp coarse black pepper 
1. Medium slice beets(1/4 inch thick) into a large bowl. Add sliced vidalia onion and the medium diced celery heart and leaves. In a medium bowl whisk together  lemon juice, olive oil, salt, and pepper. dress and gently toss. 
Bon Appetit!