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Beet Salad with Lemon Oil and Fresh Herbs


I never liked beets until 5 years ago. For some reason I decided to try them again when we were at a picnic. Ever since, I have been hooked!

I roast them, make beet chips and frequently make beet salad. Here is one of my favorite recipes.

Chop the greens off the top of the beets, leaving two inches of greens. Place the beet(s) in boiling water for approximately 10 minutes. Remove from the boiling water and place in ice water to stop the cooking process.  When cool, use a pairing knife and remove the peel. You might want to wear rubber gloves so your hands don’t turn pink.

Slice the beets thinly with a knife or a mandoline slicer. To approximately 1 cup of sliced beets, add 1 Tablespoon lemon oil, 1 teaspoon balsamic vinegar, 1/4 cup of your favorite fresh herbs and kosher salt to taste. Mix together and serve cold or at room temperature.

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