Beet, Basil & Goat Cheese Salad
Serves: 2Serves: 2
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
- 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.
- 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.
- Before serving, garnish with freshly chopped basil and crumbled goat cheese.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more
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