Course: Salad
Tags: Seamus
Beet Salad
A Basic Beet Salad, a healthy entrée for any meal.
Beets are one of my favorite vegetables, but I think I was first served a beet salad while I was in France with Covenant Players for two years in the 1990's. However, beets are not usually sold pre-cooked and peeled in Canadian grocery stores unless you buy them canned, but is simple to do at home - preferably at least one day ahead. The pre-cooked and peeled beets can also be grated into a salad with other grated (raw) vegetables such as carrots or kohlrabi. Dijon mustard is certainly good to have on hand as an optional variation to include in your vinegrette.
Photo by Seamus
Source
Seamus McClare, Facebook, 2022-10-15
Ingredients
| 2 large | beets |
| 1 | tomato |
| salt and pepper | |
| red wine vinegar | |
| balsamic vinegar | |
| Garlic-infused lemon juice | |
| Italian olive oil (a fruity olive oil) | |
| white sugar |
Steps
- Boil washed beets until soft when pierced with a fork or a knife, approx. 35 min.
- Drain and allow to cool, remove the skin with your hands, refrigerate until needed.
- Cut the beets and the tomato into equal 1 cm cubes. (About 3 parts beets to 1 part tomato.)
- Make vinaigrette: some combination to taste, of: salt and pepper, red wine vinegar, balsamic vinegar, Garlic-infused lemon juice, Italian olive oil (a fruity olive oil), white sugar.
- Gently toss together.