This is a nice salad. I suspect there will be some weighing in on this as a “recipe”. I happen to like beets a lot, and have made this in the past. It’s the kind of thing that is a nice side to go with other things, or, to be honest, really good with the arugula and goat cheese (I’d add some toasted walnuts too). This time it was a quick side-dish, using some fresh basil and mint that I had growing outside.
While beets aren’t really difficult to cook, it’s awfully convenient to be able to pick up some pre-cooked ones at the store. I often have them on hand, and that was the foundation of this for me.
A quick vinaigrette is prepared.
And then it’s all mixed together. I think it’s a beautiful and tasty salad.
All of that said, it’s really designed to be eaten with something else. While I will likely make this again, I think I might just use some cooked carrots too, and cut the beets a bit smaller (to match the carrots). I think that it would be really good, and even prettier. The basil and mint was nice. I’ve used chives before, it’s pretty versatile. Nice.