6 medium sized beets with tap roots
3-4 garlic cloves, minced (we always double or triple the garlic, we just love garlic)
Fresh herbs, such as parsley, basil, oregano chopped
¼ cup Oil
¼ balsamic vinegar
Lemon juice of ½ lemon (optional)
Salt and pepper to taste (optional)
Once the leaves are removed*, gently wash the beets and place them in a pot of cold water. Make sure the beets are covered in water. Bring to boil and lower heat so the water is still bubbling but not to an excess. Cook until done, this will take anywhere from 45-60 minutes. By placing a knife in the middle you will be able to tell by how easy the knife cuts in. Drain beets in colander. You may want to run the beets under cold water or let cool on their own. Remove skin with fingers. This is done very easily by sliding your fingers to remove the skin. Beware, this will leave your fingers colored! That’s never stopped me from eating beets.
Cube beets and place in a bowl. Add minced garlic, chopped herbs, oil and vinegar. I added lemon juice and some salt and vinegar. Toss salad you may serve immediately or place in the refrigerator to chill for at least one hour. It helps to keep tossing the salad every 15-20 minutes to ensure all of the beets are continually flavored.
Be creative and add other veggies in this salad, maybe some cut up cucumbers, green beans, or even some flaxseeds.
*Keep the beet leaves. They can easily be cooked and prepared with sautéed garlic, olive oil and some salt and pepper.
How do you prepare your beets? Is there anyone out there who hasn’t eaten beets? I’d love to hear your story.
This recipe was shared with:
Tuesday Twister at GNOWFLINS
Two for Tuesdays at Girlchief
Real Food Wednesday at Kelly the Kitchen Kop
Pennywise Platter at The Nourishing Gourmet