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Triple Beet Salad With Basil and Olive Oil

Triple Beet Salad With Basil and Olive Oil
This Recipe Is:

WebMD Recipe from

  • 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
  1. 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.
  2. Once tender, immediately plunge the steamed beets into a bowl of ice water, allowing them to chill until completely cool.
  3. Drain the beets, patting them or spinning them dry as necessary.
  4. Combine the drained beets with chopped basil, minced garlic.
  5. Dress with vinegar and olive oil. Serve cold.
Nutritional Information

Makes: 4 servings
  • Calories232
  • Carbohydrates30.0 g
  • Cholesterol0 mg
  • Fat10.8 g
    • Saturated fat2.0 g
  • Sodium146 mg
  • Protein10 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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