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Beet Salad with Basil Vinaigrette

  • Yield: about six servings
  • Prep: 20 mins

Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance.

Ingredients

  • 1 1/2 lbs red or mixed color beets (peeled and diced)
  • 2 cups chopped basil
  • 2 cloves garlic (minced)
  • 3 tbsp unrefined extra virgin olive oil
  • 2 tsp raw apple cider vinegar

Instructions

  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.
  6. Serve cold.

 

adapted from http://nourishedkitchen.com/beet-salad-recipe/

Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance. Like any good marriage, beets couple with basil beautifully with both partners maintaining their own strength of character while complementing the flavor profile of the other.  I love the way the anise-like undertones of sweet basil lift the earthiness of fresh beets, transforming what could be an intense and robust dish into something decidedly lighter and fresher.

Beets are a deeply nourishing food, rich in anthocyanins which account for their extraordinary vivid color.  These pigments appear to offer some anticarcinogenic benefit.  Moreover, among common vegetables consumed by Americans, beets harbor some of the highest levels of cellular antioxidant activity1. Combining the nutrient profile of beets with antioxidant-rich basil and unrefined extra virgin olive oil seems a fitting pairing.

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