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Basil Beets & Onion
Ingredients
- 4 beets, fresh medium about 1 pound
- 1/2 tsp fennel seed
- 5 peppercorns, whole black
- 1/3 cup onion, red, fresh, chpd
- 2 tbsp basil, snipped fresh or 1 tsp. dried, crushed
- 2 tbsp vinegar, white wine
- 1 tbsp shallots, chpd, fresh
- 1 tbsp oil, olive, extra virgin
- 1/4 tsp salt, table
Recipe Method
1. Cut off all but 1 inch of the fresh beet stems and roots; wash. Do not peel. In a covered large saucepan cook beets, fennel seeds and peppercorns in a large amount of boiling water for 35 to 40 minutes or until tender. Drain; discard fennel and peppercorns. Cool slightly. Slip skins off beets and discard. Dice beets.
2. In a medium bowl combine diced beets, red onion, basil, vinegar, shallot, oil and salt. Serve warm or chilled.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 49 | 2% |
| Fat 3g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 231mg | 10% |
| Carbohydrates 6g | 2% |
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