Balsamic Beet Salad
2 Really big beets, or 6-8 regular sized beets
1 small onion (Sweet or Vidalia or whatever you have on hand)
Salt & Pepper to taste
6 tbsp Olive Oil (or another oil you prefer, I used Peanut as I was out of Olive)
2 tbsp Balsamic Vinegar
2 tbsp Apple Cider Vinegar (you could change it up with Red or White Wine Vinegar too)
Boil your beets until fork tender. Don't worry about peeling, wait until they are cooked; it's much easier. Once your beets are cooked, let them cool and peel them. Cut them into bite sized pieces or you could even julienne them if you so desired. Place them in a large bowl. Finely chop your onion and add to your beets. As for the herbs, use as much or as little as you like. I recommend 6-8 good sized basil leaves and the same for oregano. Chop them up a bit to release the flavours and set aside. In a small bowl combine the oil and vinegar, herbs and salt and pepper. Mix until well combined. Then add it to your beets & onions and mix well. Then pop your ruby salad into the fridge for at least 30 minutes.(the longer the better) And then enjoy!
Got a favourite beet dish? Please share!