Summer basil beet salad
Delight in the fresh flavors of summer with this vibrant basil beet salad. A colorful medley of earthy beets and aromatic basil, perfect for warm days.
Ingredients:
- 5 medium-size beets
- 1/2 cup basil leaves
- 1/2 cup beet greens
- 1 corn-on-the-cob
- 3 small garlic cloves
- 1/3 cup olive oil
- 1/2 teaspoon apple cider vinegar
Instructions:
- Cut the beets away from the beet greens, leaving about a quarter inch from the stem. As suggested by World’s Healthiest Foods, steam these beautiful red beets for approximately 15 minutes under a cover until they are soft. If you plan to make a cold salad, promptly blanch them (take them out of the steamer and dip them in icy water to halt the cooking process). Cooking for up to 15 minutes will help to preserve the maximum amount of nutrients and ensure the best texture.
- Finely chop the ginger and garlic together and set them aside for a minimum of 7 minutes (this way, they will better retain their nutritional value when exposed to heat, then cooled).
- Remove the kernels from the fresh corn cob. Cut the basil leaves into thin strips. Roughly chop the beet greens (you can use any type of greens, it's good to make use of all parts of the vegetables, including the beet tops). Halve the carrot lengthwise and then thinly slice it. If the beets have cooled down sufficiently, dice them into quarter-inch cubes.
- Heat the olive oil gently in a pan until it becomes aromatic, then add the ginger and garlic. Season generously with salt and stir occasionally for about seven minutes. Your dressing is ready!
- Combine all the root vegetables in a large bowl, then add the dressing and vinegar. Season with a pinch of salt and garnish with basil if desired. Enjoy right away!
Summary:
- Calories: 918 kcal
- Fat: 74 g
- Protein: 11 g
- Carbs: 62 g
- Potassium: 1818 mg
- Magnesium: 155 mg