Beet, Basil & Goat Cheese Salad (Primal)


beet saladFor some reason on Friday I had an intense craving for beets. I can’t even remember the last time I had eaten beets but nevertheless I headed to the grocery store to pick some up.I found some gorgeous pink and white striped beets also known as candy cane beets. There official name is Chioggia beets and they are beautiful. They are also insanely good for you; they are stock full of important vitamins and minerals like vitamin B, they help cleanse the body and liver, and act as a blood purifier. So, cheers to beets!

beet salad beet salad beet salad beet saladBeet, Basil & Goat Cheese Salad

{Ingredients}

+ 2 medium sized beets

+ 1 TBSP EVOO

+ 1 bunch basil

+ Soft goat cheese

+ Salt and Pepper

{Directions}

1. Peel beets. Cut off tops and bottoms so that the top and bottom of the beets are flat. Quarter beet into 1/2 inch pieces. See pictures for reference.

2. Bring pot of water and a pinch of salt to boil. Once water is boiling, add beets and turn burner to medium. Simmer beats for 10+ minutes until you can easily pierce them with a knife. Be cautious not to over cook. Once they have cooked, strain and run cold water over beets for about five minutes until cool.

3. Once beets have cooled down, dry well with a clean dish towel, and then toss with 1 TBSP mild tasting EVOO, salt and pepper to taste.

4. Before serving, garnish with freshly chopped basil and crumbled goat cheese.

5. Enjoy!


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