Beet and Diakon Salad
This is one of my "new" favorite's. I got it from a book called "Eat- Taste -Heal"It is very colorful and would fit nicely on a holiday table. This salad is even better on the second day. I've used it as a sandwich/pita filler or on top of steamed fish.
5 cups torn beet greens1 cup peeled, shredded daikon1 cup endive leaves 1/2 cup shredded beet 1/2 cup toasted shelled pumpkin seeds1/3 cup sunflower sprouts2 tsp. lime juice or lemon juice2 tsp. dried basil1 tsp. honey1 tsp. dried thyme8 red radishes, slicedFreshly ground black pepper
Put all ingredients in large bowl. Toss well.
KGI is a nonprofit community of over 30,000 people who are growing some of our own food and helping others to do the same.
Join our mailing list:
Connect with us:
Kitchen Gardeners International
3 Powderhorn Drive,
Scarborough, ME, 04074, USA