Sunday, February 10, 2013

Beet Salad

Now that I know that the task of cooking fresh beets is not that difficult, I'm officially addicted!  Just make sure you have some kitchen gloves handy when it comes to peeling time, unless of course, you like red stained hands.  The salad gets even better the next day.

Beet Salad

6            medium beets (about 2 cups chopped)
15          fresh basil leaves, minced
2            tablespoons olive oil
1            tablespoon apple cider vinegar
2            teaspoons lemon juice
2            teaspoons sugar
1            clove garlic, minced
              pinch of ground mustard
              salt and pepper to taste

Wash and trim beets, leaving 1” root and 1” stem intact.
Place trimmed beets in a medium saucepan and cover with water.
Bring water to a boil and simmer beets, covered, for 20-25 minutes or until you can easily slice into one.
Rinse beets in cold water and remove skins by rubbing firmly or cutting off.
Allow beets to cool completely.
Slice beets into bite-sized pieces and place in a large bowl.  Add remaining ingredients and toss until beets are well-coated.

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