Balsamic Beet Salad Recipe

Ingredients:

• 9 small beets
• 6 green onions
• 1 bunch/head cilantro
• 2-3 T balsamic vinegar
• 2 T olive oil
• 1/4 tsp ground pepper
• pinch of salt (optional, I often omit the salt)

Directions:

Chop the greens and the root tails off of the beets, and peel them. If you don’t want your hands to take on a lovely pink hue, then grab a pair of gloves before you start working with the beets.

Once the beets are peeled, chop them into roughly one inch cubes and place in a steamer. Steam the beets for fifteen -twenty minutes, or until easily pierced with a fork.

In the meantime, slice the green onions into one cm slices. Roughly chop the cilantro. Place both the green onions and the cilantro into a salad bowl to await the steamed beets.

For the dressing, pour 2 tablespoons balsamic vinegar into a small bowl or ramekin.  Add 2 tablespoons olive oil, a 1/4 tsp ground pepper and an optional pinch of salt. Use a small whisk and whisk the ingredients into the oil. Take a little taste and see if you need to add another tablespoon of balsamic vinegar. You’ll know.  Set aside.

When the beets are easily pierced with a fork, then add them to the bowl containing the green onions and cilantro. Toss them all together, then add the dressing and toss the whole medley a few more times to coat everything easily.  Serve and devour as politeness allows.