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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree. Ingredients:
1/2 pound fresh beets |
1/4 small red onion |
3 tablespoons balsamic vinegar |
1 tablespoon canola oil |
1-1/2 teaspoons minced fresh basil |
1 small garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight. Yield: 2 servings.
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