triple beet salad recipe with basil and olive oil
Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance.
Ingredients
- 1 ½ lbs beets (Chioggia, golden, white, red etc., peeled and diced)
- 2 cups chopped mixed basil (Violetta, Genovese, Cinnamon etc.)
- 2 cloves garlic (minced)
- 3 tablespoon extra virgin olive oil
- 2 teaspoon raw apple cider vinegar
Instructions
- Steam the beets over rapidly boiling water until they become tender, about five 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 completely cool.
- Drain the beets, patting them or spinning them dry as necessary.
- Combine the drained beets with chopped basil, minced garlic.
- Dress with vinegar and olive oil.
- Serve cold.
