1/3 cup extra virgin olive oil
3 tablespoons rice wine vinegar or white balsamic vinegar
1 large shallot, peeled and thinly sliced
1 clove garlic, minced
1 teaspoon celery salt
1 tablespoon sugar
8 large beets, cooked, peeled and cut into thin rounds
1/2 cup chopped arugula leaves
1/2 cup torn basil leaves
Fine sea salt to taste
In a rectangular glass dish combine the oil, vinegar, shallot, garlic, celery salt, and sugar. Mix well.
Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.
This recipe is featured on show 2005 – All About Basil.
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