I’ve never been a huge fan of beets, but that’s probably because they’re one of those scary vegetables that people don’t know what to do with … they’re messy to cook, and heaven forbid you splash juice all over the kitchen. I recently was treated to a delicious beet salad at a friend’s house for dinner that just toally knocked my socks off and converted me into a beet lover. I hope you like it, too. I’m serving this with our grassfed lamb chops tonight for dinner.
Ingredients
- 3 medium to large beets
- 1 small onion, thinly sliced
- 4 to 5 large leafs of basil (or more)
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- Freshly ground pepper and sea salt
Directions
- Steam the whole beets until fork tender.
- When cool enough to handle, scrape off the skins or peel with a knife. I did this over a layer of paper towels to cut down on the mess.
- Julienne the beets and place in a mixing bowl.
- Add the onion and basil.
- In a small bowl, whisk together the vinegars and olive oil, and season with salt and pepper.
- Pour over the beets and toss to coat.
- Refrigerate for 30 minutes or longer before serving.