Mixed Beet Salad with Basil
Rate this recipe
4/5
(3 Votes)
Ingredients
- 1/2 pounds mixed beets (Chioggia, golden, white, red etc.), peeled and diced
- 2 cups chopped mixed basil (Violetta, Genovese, Cinnamon etc.)
- 2 cloves garlic, minced
- 3 tablespoons unrefined extra virgin olive oil
- 2 teaspoons raw apple cider vinegar
Details
Servings 6
Preparation
Step 1
Steam peeled and diced beets over rapidly boiling water until they become tender, about five to six minutes or so. If using multiple varieties, note that the red beets will stain the other varieties so you may wish to steam them separately.
Once tender, immediately plunge the steamed beets into a bowl of ice water, allowing them to chill until cold to the touch.
Drain the beets, patting them dry with a cotton kitchen towel as needed.
Combine the drained beets with chopped basil and minced garlic.
Dress with vinegar and olive oil.
Serve cold.
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