One of the best things about our summer garden are the rows and rows of glorious beets! I'm the only one in my family to be this passionate about the ruby roots, so I often enjoy this entire recipe myself, and enjoy the summer bounty for days.
Garden Beet Salad
6 medium beets (scrubbed, with 1" of stems attached, skin and tap root still on)
1/2 cup thinly sliced red onion
2 tablespoons sliced fresh basil
1 tablespoon agave syrup
2 tablespoons olive oil
2 tablespoons good balsamic vinegar
1/2 teaspoon salt and pepper to taste
2/3 cup toasted, chopped walnuts
Wrap beets in foil, place on a cookie sheet, and roast beets in a 400 degree oven for an hour, or until tender. I like to drizzle them with olive oil, salt, pepper and thyme before sealing their foil pouch.
When cool enough to handle, slice off root and stem ends, slip the skins off, slice in quarters, then into 1/8" slices. Toss beet slices with remaining ingredients.
If you can tolerate dairy, this recipe is fabulous with a sprinkle of chevre cheese.