Beet & Basil Salad

• 4 Servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Adapted from Nourished Kitchen

A Summer and Autumn time treasure this Beet salad with fresh Basil and olive oil, becomes the center of the supper table with is sweet, earth and robust flavors.

Ingredients

• 1 lb beets (Chioggia, golden, white, red etc., peeled and diced)

• 1 cup chopped mixed basil

• 2 cloves garlic (minced)

• 3 tablespoon extra virgin olive oil

• 2 teaspoon raw apple cider vinegar

• Salt & pepper to taste

• Optional - take it up a notch with the addition of pumpkin or hemp seeds.

Instructions

• Peel and dice beets into bite sized pieces

• Steam the beets over rapidly boiling water until they become tender, about 15-20 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.

• Remove the skins and dice the beets into bite size chunks

• Combine the diced beets with chopped basil, minced fresh garlic.

• Dress with vinegar and olive oil.

• Serve cold.