Balsamic Beet Salad Recipe
- 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)
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.