This is a guest post from Miachel Pruett of Spiced Curiosity:
Hope y’all are having a wonderful fall! It’s a great time to be experimenting in the kitchen. Recently I received a gracious gift of fragrant basil leaves, and I was excited to use them in this savory beet salad. Normally I reserve fresh basil for tomatoes, but basil has a refreshing, almost minty sensation that does a great job of lifting up beets’ earthy taste.
Along with bringing a refreshing bite, this salad is chockfull of nutrients. The basil has anti-bacterial properties and is an excellent source of Vitamin K; the beets are a great source of folate, manganese, Vitamin C, and potassium.
So enjoy this rainbow-colored salad for a healthy family lunch or as a fun addition to a potluck. The dish is quick to make and lasts well in the fridge. If you save the salad separate from the dressing, it should keep for several days.
Serves: serves 2
- 5 medium-size beets
- ½ cup basil leaves
- 1 fresh medium-size corn cob
- 1 large carrot
- 2 cups baby spinach
- 1-incn knob of fresh ginger
- 3 small garlic cloves
- ⅓ cup coconut oil
- ½ teaspoon lemon juice
- ½ teaspoon honey
- salt to taste
- Cut the beet roots into ½-inch chunks, then steam them for 15 minutes (or until tender) in a covered pot. Place in an ice water bath to stop the cooking and to retain maximum nutrients.
- Julienne the basil leaves. Slice off the kernels of the corn. Thinly slice the carrot on the bias. Coarsely chop the spinach into ½-inch pieces. Toss all vegetables with the beets in a large bowl.
- Mince the ginger & garlic together. Gently warm up the oil in a skillet over medium-high heat until fragrant, then add in the ginger and garlic; generously salt, and occasionally stir for seven minutes. Let cool, then whisk together with the lemon juice and honey. Drizzle over the salad, salt to taste, and serve immediately. Garnish with extra basil.