Description
We're happy to welcome back our friend Sharon Stroud showing us how to do a simple beet salad perfect for summer.
Ingredients
- 1 pound red beets, cooked and peeled
- 1 shallot, minced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
- ¼ teaspoon Himalaya pink salt
- Fresh ground pepper, to taste
Instructions
- Step 1: Scrub the beets and cut the leaves off, leaving about 2 inches of stems. Place in a large sauce pan and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to 1 hour for large beets. When the beets are done, pour off the hot water and run cold water over them to cool them. Cut them stems off and gently rub the skins off. Use vinyl gloves if you don’t want stained hands.
- Step 2: Cut the cooked beets in ½ inch cubes. Place in a bowl.
- Step 3: Add the minced shallot and chopped cilantro to the beets.
- Step 4: Drizzle vinegar, olive oil, add salt and pepper. Toss well and serve.
- Notes: This salad will keep up to 4 to 5 days in the refrigerator. Parsley can be used instead of cilantro. Red onion can be used instead of shallots. Garlic is also an option. Any vinegar can be used except for regular balsamic, as it would alter the color of this salad (except for white balsamic). I prefer extra virgin olive oil. Pecan oil or walnut oil can be substituted.
