Recipe Courtesy of Get Cooking Simply. Make this recipe to suit your taste by adding your desired amount of each ingredient.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
- beets desired amount
- basil desired amount
- feta desired amount
- olive oil desired amount
- lemon juice desired amount
Peel beets if desired. Halve or quarter and place in a steamer basket.
Add water up to the bottom of the basket. Cover and simmer until beets are tender-crisp, 20-30 minutes depending on the size of the beets. Test with a toothpick or tip of a knife until it inserts with slight resistance.
Remove the beets to a plate to cool.
Slice a generous amount of fresh basil leaves into ‘chiffonade’ which is the French culinary term that literally means rags, but refers to strips or shreds of vegetables.
Here’s how: Stack several basil leaves, tightly roll, then slice crosswise with a sharp knife. If smaller pieces are desired, roughly cut the strips again a few times.
Place the beets in a large bowl. Add basil.
Drizzle with extra virgin olive oil and fresh lemon juice to taste. If you like extra lemon, grate some of the zest before juicing.
Add crumbled feta cheese. Mix lightly and taste. Add salt and pepper if desired. Serve room temperature or chilled.
(Make plenty, this salad is popular!)