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Balsamic Beet Salad

November 16, 2009

It’s that time of the year when all the wonderful root veggies are in season.  An organic beet speaks for itself in flavor.  This simple recipe can be eaten hot or cold.  Feel free to add your own variations to take it to the next level.


1 big beet or several small beets with greens cut off
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinaigrette
1 tsp Dijon Mustard
Sea Salt & Cracked Pepper to taste

Get a pot of water to a boil and don’t forget to salt.  Cook for 20-25 min or when you can pierce the beet with a fork.  It will not get super soft like a potato.  So know it will be kinda hard still.  Then slice real thin into a bowl.  If you have a mandolin this is when you break it out.  Combine next 4 ingredients to make dressing and pour over beets.  Eat hot or some love it cold.

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