Mixed Beet Salad with Basil
This Recipe Is:
Beet salad with fresh basil and olive oil, sweet and earthy, is a welcome addition to supper tables in late summer and early autumn when both beets and basil appear at market in abundance.
Ingredients
Cook: 5 |
-
1 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
Instructions
- 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.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 6 servings
- Calories111.5
- Carbohydrates9.1 g
- Dietary fiber3.3 g
- Cholesterol0.0 mg
- Fat7.6 g
- Saturated fat1.0 g
- Sodium61.5 mg
- Protein3.6 g
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