Beet Salad

Beets, some people love them and other people hate them.  While neither of us love pickled beets, we do enjoy them cooked in balsamic vinegar, added to a salad, blended as hummus or juiced.  We recently discovered a salad that we have been making on a pretty regular basis.  After experimenting and making some adjustments, we thought we would share our recipe with you.  Hopefully this will help you get out of the winter funk.  While we do miss the cold north, we love being able to pick up beets at the local market and harvest gorgeous, healthy leaves of basil from our garden year-round.

Ingredients:

• 3 whole beets
• 12 large basil leaves
• 1 onion (red or yellow)
• 3 T olive oil
• 2 T honey
• 2 T dijon mustard
• 2 T lemon juice
• 2 T vinegar
• Salt and pepper to flavor

Directions:

• Boil the beets on medium-high for twenty minutes until softened.  After they have cooled, peel and chop them into cube like squares.
• Chop up your onion and basil.  Mix together.
• Mix the remaining ingredients to make the sauce.
• Toss together and enjoy!