Try This Delicious Broccoli and Beet Salad Recipe!

We’ve put together some greens, broccoli, beet, and other veggies, and it’s becoming one of our favorite imbento (invented) salad. Sharing the unsolicited recipe here. 😉

Ingredients

Salad

1 head lettuce (green ice or romaine will be perfect)

3-4 large leaves of Kale

1 bunch Arugula

1 head of Broccoli

1 medium sized beet

1 cup marble potatoes

1 small onion, diced

1/2 cup sliced cherry tomatoes

1/2 cup sliced cucumber

1/2 cup walnuts

Parmesan cheese

Salad Dressing

Extra virgin olive oil

Balsamic vinegar

Mustard

Honey

Salt and Pepper

Procedure

1. Cut broccoli into bite-sized pieces.

Don’t waste the stem! Peel off the thick skin and cut it into cubes.

Cut the florets and stem into bite-sized pieces.

2. Thoroughly wash the marble potatoes and cut into quarters.

Here’s a hack: wash your marble potatoes with a scrub to get rid of the soil.

3. Peel and cut beet into cubes.

Put on an apron or don’t wear your favorite shirt when cooking beets as it stains.

4. Blanch the broccoli, and boil the potatoes and beets (separately).

Blanch the broccoli in seasoned water for 2 minutes and then boil the potatoes and beets separately in seasoned water until tender. Drain and let it air dry for a few minutes.

5. Chop the greens, onion, and slice the cherry tomatoes.

The secret to delicious salad is being able to get most (if not all) of the ingredients in one bite. So, cut the greens (and the broccoli florets) into sizes that will fit into a spoon or fork.

A Mezzaluna helps in smoothly chopping your salad ingredients.

6. Mix olive oil, balsamic vinegar, honey, mustard, and salt and pepper together.

As for the salad dressing, some prefer a sweeter taste. So, adjust it according to your preference.

Add a kick of spice to your vinaigrette by adding Serioso Honey!

Plate it!

All that’s left is to put the veggies all together, add the walnuts, and grated parmesan cheese. Drizzle the dressing slowly and mix until all of the salad is aptly covered in vinaigrette. Don’t overdo it because nobody wants a dripping salad.

You can always substitute the ingredients with what you actually eat and what’s available. I tried replacing Kale and Arugula with spinach. It was ok, but not as complementing and cohesive (can I say that?) as the other two greens.

Support our local farmers

We order most of our fruits and vegetables from Session Groceries, a Baguio-based online grocery whose mission is to uplift farmers by directly sourcing the produce from them at a fair price.