BASIL & BEET SALAD
While I think you should make this recipe, don’t get fooled with just the two steps. To prepare this recipe you start with cooked beets. So I could have included the steps where you bring water to a boil and add the beets, cover and cook for 20-25 minutes until tender.
What I really think you should do is; use your Instant Pot, if you have one (or other electronic pressure cooker) and add 1 cup of water, place the metal trivet in the pot and add the beets on top. Then cook on manual for about 18 minutes for medium sized beets. It’s so easy. The skins easily slid off and you can chop them and carry on with the rest of your salad.
If you’d had a long-lived aversion to beets, as some people do, I recommend giving them a second chance. Find some fresh locally grown beets and I’m pretty sure you’ll enjoy this salad. It’s also a perfect salad to bring to a potluck picnic.
Basil Beet Salad
- 6 medium beets, cooked, skins removed and chopped
- 15 fresh basil leaves, minced
- Olive oil
- 1 Tbsp apple cider vinegar
- ½ lemon, juiced
- 1 clove garlic, minced
- Pinch of ground mustard
- Sea salt and pepper
- Allow the beets to cool completely and slice into bite sized pieces and place in a large bowl.
- Add the remaining ingredients and toss until beets are well-coated. Serve.
Adapted slightly from: www.hellyeahitsvegan.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com