Beet Salad with Crème Fraîche Recipe
Celebrate Thanksgiving with this easy to make beet salad with crème fraîche recipe from Mimi Thorisson's new cookbook, French Country Cookbook.
Photo: Christopher Testani
Serves 4 to 6
Ingredients
Directions
Total time: 45 minutes
In a medium bowl, combine beets, cabbage, endives, onion, pomegranate seeds, pumpkin seeds, parsley, and capers. In a small bowl, whisk together olive oil and lemon juice and season with salt and pepper. Drizzle over salad. Divide salad among plates; top with crème fraîche and lemon zest. Serve.
From French Country Cookbook (Clarkson Potter) by Mimi Thorisson.
Ingredients
- 2 medium beets, peeled and thinly sliced
- ½ large head red cabbage, cored and very thinly sliced
- 3 red endives or 2 small treviso radicchio, leaves separated
- 1 large red onion, thinly sliced
- Seeds from 1 large pomegranate
- ½ cup pumpkin seeds, lightly toasted
- A few sprigs flat-leaf parsley, finely chopped
- 1 Tbsp. drained capers
- 3 Tbsp. extra-virgin olive oil
- Grated zest and juice of 1 lemon
- Fine sea salt
- Ground black pepper
- ½ cup crème fraîche
Directions
Total time: 45 minutes
In a medium bowl, combine beets, cabbage, endives, onion, pomegranate seeds, pumpkin seeds, parsley, and capers. In a small bowl, whisk together olive oil and lemon juice and season with salt and pepper. Drizzle over salad. Divide salad among plates; top with crème fraîche and lemon zest. Serve.
From French Country Cookbook (Clarkson Potter) by Mimi Thorisson.
NEXT STORY
