Beet Salad

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Now I have to admit that beets were never one of my favorite vegetables growing up.  I am not sure why, because they have become one of my favorite now.  They, along with the carrots were always the first couple rows of our garden when I was growing up.  I honestly can’t remember anything that mom didn’t have growing in the garden each summer.  Of course she always pickled and canned plenty beets each year.  We had a basement full of jars filled with the best of our summer garden.
So I am taking my moms pickled beets as my inspiration in this beet salad.  I hope y’all enjoy it.
Ingredients

• 10 whole fresh beets
• 5 tablespoons olive oil
• 1 large red onion – chopped
• 1/2 cup balsamic vinegar
• 1/3 cup red wine vinegar
• 1/4 cup sugar
• 1 teaspoon Ginger –  julienned
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• 1/4 teaspoon Lime juice
• 1 teaspoon salt
• 6-8  fresh basil leafs – chopped fine
• 1/2 teaspoon fresh ground black pepper

Directions

1. Peal and half the beets and place in a large zip top bag.
2. Add 2 tablespoons of the olive oil.
3. Seal bag and shake to coat.  Line a baking sheet with aluminum foil and arrange the beets on foil.  Top with another piece of foil and seal tightly.
4. Bake at 400° for 1 to 1-1/4 hours or until tender.
5. Remove from oven and cool to room temperature.
6. Cut beets into cubes and place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, ginger, mustard seed, cumin, lime juice, salt, basil, pepper and remaining oil.
7. Pour over beet mixture; gently toss to coat.
8. Cover the beet mixtrue and refrigerate for at least 1 hour, stirring several times.