Chopped Badger Flame Beet Salad with Herbs, Castelvetrano Olives, and Pistachios

680 raw beetroots, trimmed, peeled, and cut into 1-inch pieces

20 grams finely chopped flat-leaf parsley leaves and tender stems, finely chopped

20 grams finely chopped corriander leaves and tender stems, finely chopped

-60 gram) pitted Castelvetrano (or other cured green) olives, coarsely chopped

6 tablespoons extra-virgin olive oil

3 tablespoons lemon juice, plus more for seasoning

¾ teaspoon sea salt, plus more for seasoning

½ teaspoon coriander seed, crushed in a mortar and pestle (or ¼ teaspoon ground coriander seed)

¼ teaspoon ground black pepper, plus more for seasoning

Place the beets in a food processor and process for 10 seconds. Scrape down the sides of the bowl and continue to process until the beets are mostly evenly broken down into pieces the size of cracked wheat. 2.Transfer the beets to a large mixing bowl along with the parsley, cilantro, olives, olive oil, lemon juice, black pepper, coriander seed, and half of the pistachios, and stir until well combined.
Season with additional salt, pepper, and lemon juice to taste.
Transfer to a serving bowl, top with the remaining pistachios, and serve

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m