Soba noodle salad with beet & chimichurri sauce

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I love summer so much—in my family, we call it unicorn season—that I felt like making a pink salad, just because it makes me happy to cook and eat something pink (don’t ask!).

That’s probably the most insightful intro in Three Times a Day history, right?

On that note, I suggest you make a triple batch of the sauce and use the extra as a marinade (which won’t be pink, but will still be delicious!).

Particularities

ServesServes 2
Prep time15 min
Cook time10 min
Timeout-

FreezingFreezes well

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Ingredients

4.5 oz soba noodles, cooked
2 cups baby spinach, chopped
1 cup raw beets, grated
1 green onion, finely sliced
1/4 cup cashews, roughly chopped

For the vinaigrette

1/4 cup fresh Italian parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
2 cloves garlic, finely chopped
1/2 cup vegetable oil
2 tablespoons red wine vinegar
Salt and pepper, to taste

Steps

In a bowl, combine all the dressing ingredients. Season, mix well, and set aside.
Combine all the salad ingredients in a large bowl and add the dressing. Stir well and serve.