I can't follow the instructions for this recipe I found here, for beet and cucumber salad with toasted almond salsa verde. Which ingredients are in the salsa verde? Is the red wine vinegar for the beets or to macerate the shallots? Or both?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)