Beet and Basil Salad
3-4 beets, washed and trimmed
A handful of basil leaves
The juice of 1/2 a lemon
A drizzle of olive oil
Sea salt to taste
Cut beets into bit size chunks. Toss in 1-2 inches of boiling water or into a steaming basket, cover and cook for 10-15 minutes. Drain and run under cold water to stop from cooking further. Roll up basil leaves and chop into ribbons (chiffonade).
Toss basil with the beets and dress with olive oil and lemon juice. Season with sea salt. Enjoy immediately or store in the fridge for 1-2 days.
Note: If you want to remove the skin from your beets leave them whole or quarter them before steaming and then peel once cooled. The skin should slip off easily.
And don’t forget about the greens! Sauté beet tops with a little olive oil and garlic or orange juice and cinnamon. They are easily tossed into soups, stir-fries, or a frittata.
Kate McMurray, Certified Holistic Nutritionist
Read Kate’s blog post about the benefits of beets!