Auntie Linda isn’t really our Auntie. But rather she’s adopted. For her beet salad.
She can be found at the farmer’s market finding the perfect beets- sometimes they are Golden beets, bright magenta (Bull’s Blood) or even targets when sliced (Chioggia beets). She scrubs them, steams them, and then dices them with fresh herbs, salt and fresh squeezed lemon juice. When I asked her how to make it she said, “You can figure it out, beets, some fresh herbs, garlic, lemon juice.”
Here is one version with fresh cilantro, parsley, green onions and mint.
6-8 large beets, scrubbed, steamed and cubed
1/2 teaspoon fresh crushed garlic
1/4 cup fresh squeezed lemon juice
3-4 green onion stalks, chopped fine
1 cup mixed herbs cilantro, parsley and mint (after measuring chop the bunch finely)
3-4 Tablespoons of high quality extra virgin Olive Oil
salt and fresh ground pepper to taste
Toss cooked cubed beets with the herbs, lemon juice and oil. Chill. Serve over a bed of greens.