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Salad with Pickled Beets, Chickpeas
Baby greens are paired a variety of vegetables including pickled beets, green beans, cherry tomatoes, and radishes, plus added protein from chickpeas. A sweet and tangy Korean-inspired vinaigrette ties the whole salad together. Enjoy this colorful and flavor-packed salad from Chef Esther as a lovely lunch or balanced dinner when paired with your protein of choice.
Nutritional facts
Protein
5g
Carbs
36g
Calories
200
Fat
2g
Ingredients
Sesame Oil, Mixed Greens, Plum Extract, Beet, Cherry Tomato, Sake, Korean Pear, Little Gem Lettuce, Garlic, Sugar, Onion, Light Soy Sauce, Kosher Salt, Green Beans, Canned Chickpeas, Lemon Juice, Rice Wine, Radish, Ottogi Apple Vinegar
Reviews
4.0
Based on 19 reviews
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Marguerite Stemerdink · 02/14/23
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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