Wednesday, February 10, 2010

Balsamic Beet Salad

Continuing with the Valentine's Day theme, here is a very red side dish that can be served with any number of things, including roasted chicken.

1 Bunch Beets (about 1 1/4 - 1 1/2 pounds)
2 Tbsp Balsamic Vinegar
2 tsp Olive Oil
1 tsp Dried Oregano
Salt and Pepper to Taste

Scrub the beets well. No need to peel yet, we will get to that later. If your beets are small, you can cook them whole. If they are larger, you will want to cut them into smaller pieces for quicker cooking. Mine were about medium and I quartered them lengthwise.

Put the beets in a medium pot and cover with water. Bring to a boil, reduce to a simmer, and cook until the beets are tender. This will take about 30-45 minutes depending on the size of the beets. When the beets are tender (stab one with a fork or the tip of a knife to test for doneness), remove them from the heat and drain. Put some cold water in the pot with the beets to cool them down a bit and pull the skins off. They should slip right off. I like to do this with the pot in the sink.

Drain the beets and put them in a salad bowl. Cut them into slices or bite-sized chunks and pour the balsamic vinegar over them. Stir to coat with the vinegar, then add the remaining ingredients and stir again. Adjust seasonings as needed. Serve warm or at room temperature.

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