AppetizersBeetsPlant Based / VeganSaladsVegetarian

Beet Carpaccio

20
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2

Ingredients

  • • 2 beets peeled and thinly sliced
  • • 5-6 red radishes thinly sliced
  • • 1/2 C. walnuts
  • • 2 T. olive oil
  • • 2 T. lemon juice
  • • 1 tsp. maple syrup
  • • Large pinch of sea salt
  • • Dash of pepper
  • • 5 basil leaves chopped

Instructions

This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!

  • 2 beets peeled and thinly sliced
  • 5-6 red radishes thinly sliced
  • 1/2 C. walnuts
  • 2 T. olive oil
  • 2 T. lemon juice
  • 1 tsp. maple syrup
  • Large pinch of sea salt
  • Dash of pepper
  • 5 basil leaves chopped

1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
2. Wash and slice the radishes and transfer to the bowl with beets.
3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
4. Pour dressing over beet and radish mixture and toss well to coat.
5. Divide into two bowls and top with walnuts and chopped basil leaves.
6. Add salt and pepper to taste.

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MIEDEMA PRODUCE

Our Humble Beginning

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.

Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Miedema Operations Overview

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