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Salad
6 - 8 servings
30 minutes
0 minutes
The Rhododendron Restaurant
2 pounds beets (use large beets) blanch until tender, peeled and diced 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.
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