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Basil and Beet Salad

Insalata di Barbabietole al Basilico
This marinated beet salad will even win over even those who do not like beets.

Serves four.

Ingredients

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

Directions

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.

 

Comments

  1. Wendy Blazier's avatar

    Wendy Blazier

    We LOVE this beet salad. We made it with a little chopped parsley (with the stems!) because we didn't have arugula, and omitting the celery salt. But it is delicious!!!

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