Рецепт Beet Salad
Now I have to admit that beets were never one of my favorite vegetables growing up. I am not sure why, because they have become one of my favorite now. They, along with the carrots were always the first couple rows of our garden when I was growing up. I honestly can’t remember anything that mom didn’t have growing in the garden each summer. Of course she always pickled and canned plenty beets each year. We had a basement full of jars filled with the best of our summer garden.
So I am taking my moms pickled beets as my inspiration in this beet salad. I hope y’all enjoy it.
Ingredients
- 10 whole fresh beets
- 5 tablespoons olive oil
- 1 large red onion – chopped
- 1/2 cup balsamic vinegar
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon Ginger – julienned
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
- 1/4 teaspoon Lime juice
- 1 teaspoon salt
- 6-8 fresh basil leafs – chopped fine
- 1/2 teaspoon fresh ground black pepper
Directions
Peal and half the beets and place in a large zip top bag.
Add 2 tablespoons of the olive oil.
Seal bag and shake to coat. Line a baking sheet with aluminum foil and arrange the beets on foil. Top with another piece of foil and seal tightly.
Bake at 400° for 1 to 1-1/4 hours or until tender.
Remove from oven and cool to room temperature.
Cut beets into cubes and place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, ginger, mustard seed, cumin, lime juice, salt, basil, pepper and remaining oil.
Pour over beet mixture; gently toss to coat.
Cover the beet mixtrue and refrigerate for at least 1 hour, stirring several times.
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