Beet Salad with Sichuan Five Spice
Earthy beets pair beautifully with the sweet-hot notes of Sichuan Five Spice. Serve over thick Greek yogurt with fresh greens or with chèvre and rustic crackers. If you like a chile kick, sprinkle the salad with a few Sicilian chile flakes!
2 medium-sized, boiled beets, peeled
1/4 cup minced parsley
1 scallion, thinly sliced, white and green parts
1 clove roasted or black garlic, finely minced
1 tablespoon olive oil
1–2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons Sichuan Five Spice
1 lemon, juice and zest
Sea salt, to taste
2 tablespoons torn cilantro leaves (optional)
Grate the beets on the large holes of a box grater into a medium mixing bowl. Add the remaining ingredients and stir to mix together. Taste to check seasoning, adding more honey or lemon juice or salt if needed.
Keeps for several days in the fridge, though you might need to add a drop or two of lemon juice to re-enliven the flavors.