Beet Salad with Basil

By KSmitherman

This is the recipe as on the site but I think that the amount of beets is incorrect. Looks interesting enough that I will make adjustment and see if worthy to keep.

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

Adapted from webmd.com

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.
Total Servings: 6