Make this delicious Red Beet Balsamic Salad—it’s love on a plate with it’s deep hot pink color, naturally vegan and gluten-free. Better than looks, this Red Beet Balsamic Salad, delivers amazing health benefits. Beets are high in antioxidants suppling anti-inflammatory and detoxification support to your body. This special root vegetable is easy to find, especially in fall and winter months!
When selecting beets make sure to buy organic beets that are small to medium sized. The beets should be firm, have smooth skin and be free of soft spots and holes. If you can find beets with the stems and leaves still attached, that is preferred. The greens should look really green and fresh. Store beets, greens and all, in the coldest part of your refrigerator for up to two weeks.
Clean beets and chop greens off the root. Set aside greens and cook-up for another dish.
In medium pot, cover beets with water. Over medium high heat bring water to a boil for 10 minutes. Then reduce heat to simmer and let beets cook for 40 minutes or until they are soft enough a fork tenderly can be inserted.
Remove beets from hot water and place into a bowl of ice water. Let sit for 5 minutes. Then test beets to make sure they have cooled down and using your fingers remove skin from beets (a gentle push and the skin should roll off).
Slice beets in 1/8 inch slices and place into a bowl. Add parsley, dried onion vinegar, oil and sea salt to taste. Gently toss till evenly combined. Then plate and enjoy!
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