Rhody Cafe Beet Salad
By The Rhododendron Restaurant


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


When beets are cool, place in bowl and combine with rest of the ingredients.