10.25.2013

Foodie Friday: Beautiful & Simple Beet Salad

When was the last time you ate beets?  Most people I know would never buy a beet let alone eat one.  But they are missing out!  Beets are AMAZING!  Gorgeous colours and chalk full of nutrients; beets are worth a second chance.  They are low in calories and have zero trans fats & zero saturated fats!  They are full of flavour &  fiber and contain sodium, magnesium, calcium, iron along with vitamins A , C and niacin! Oh, and did I mention they are cheap & available pretty well year round! Can you tell I like beets?  So here's a super easy and tasty beet salad recipe.  The great part is you can change it up very easily to suit your tastes.


Balsamic Beet Salad

Ingredients:
2 Really big beets, or 6-8 regular sized beets
1 small onion (Sweet or Vidalia or whatever you have on hand)
Fresh Basil
Fresh Oregano
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)

Instructions:
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!
This salad is great served as a side dish.  Our why not make it the main attraction by adding some goat cheese or feta and some toasted almonds or walnuts and serving it on greens or over Quinoa? Mmmm!

Got a favourite beet dish?  Please share!
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2 comments:

  1. I add a splash of vinegar the water in the pot where I boil my beets. It keeps them a nice bright purple.

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    Replies
    1. Oooh....I'll have to try that next time. Thanks for the tip!

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