Ingredients
1 bunch of Beets, usually 4-5 twined together
Enough water to cover Beets
1 teaspoon Kosher Salt (for boiling water)
¼ cup extra virgin olive oil
2-3 Tbsp. Balsamic vinegar or glaze
¼ tsp. Black Pepper, freshly ground
1-2 Tbsp. Fresh Thyme or Sage Leaves
¼ of a Red Onion thinly sliced (optional)
Directions
Boil Beets ~ Trim the tops off the beets leaving 2 inches of the stem. Scrub beets to get all of the dirt off. In a large pot, add water and salt. Add beets, bring water to a boil, and then reduce to a simmer. Cook until fork tender, about 30 minutes. When done, immediately place beets into cold water. Peel once cooled.
Once beets are cool to the touch, peel the skin off of the beets. They should easily slide right off.
Slice beets into ¼ inch slices. Set aside in serving bowl.
In a separate mixing bowl, add olive oil, balsamic vinegar, pepper, fresh herb and red onions. Toss to incorporate.
Pour marinade over beets and toss to coat.
Either serve immediately or refrigerate for a cool salad.
