Savory is a bold herb and it’s just one of the big flavors in this raw beet salad with cayenne pepper and lemon juice.
- 4 medium golden beets
- 1 tablespoon winter savory leaves, plus more as garnish
- 1 cup freshly squeezed lemon juice
- 1 pinch kosher salt
- ¼ teaspoon cayenne pepper, or to taste
- 2 tablespoon very good olive oil, or as needed for drizzling
Peel the raw beets. Use a madoline to slice them very thin and uniform. Place beet slices into a bowl along with the savory leaves, lemon juice and a pinch of salt. Add the cayenne pepper and toss to coat well. Set aside until plating time (at least 1 hour and up to 24) to marinate at room temperature..
When ready to serve drain away most of the lemon juice and divide the slices between 4 salad plates. Drizzle with olive oil and garnish with more savory leaves to taste.