I love beets. Boiled, roasted, Harvard beets – anything except pickled beets (sorry pickle lovers). However, all the rain we’ve had this year has meant an abundance of big beets. So, I decided to branch out our beet repertoire and experiment by making a raw beet salad.
We enjoyed it, although my younger son likes them boiled better. I suspect that’s because for him the beets are just a base for butter and salt.
- 2 beets (about 3 inches in diameter) cut into match stick sized strips
- Basil – about 2 tablespoons sliced chiffonade style
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 3/4 teaspoon mustard
- salt & pepper to taste
- I used a mandolin to cut the beets into even match sticks. You could grate the beets but I enjoyed the thicker, denser texture.
- Chiffonade (or rough chop) basil – add more or less to your taste.
- Mix salad dressing ingredients & toss with beets & basil.