- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- The Rhododendron Restaurant
Ingredients
- 2 pounds Beets (use large beets) blanch until tender peel and dice into 1/2 inch cubes. (Beets 2 inches and smaller can be brushed under cold water, blanched and quartered - use a combination of red, yellow, and candy cane beets for color contrast.)
- 1/4 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1 1/2 teaspoon Ground Cumin
- 1 1/2 teaspoon Minced Garlic
- 1/2 cup Red onion finely diced
- 2 tablespoons Basil minced
Directions
When beets are cool, place in bowl and combine with rest of the ingredients.
