Bodacious Balsamic Beet Salad
  • *Recipe from The Bellingham Community Food Coop
  • 3½ lb Beets trimmed and washed
  • ⅔ cup olive oil
  • 2 TBSP balsamic vinegar
  • ¼ cup chopped curley parsley
  • ¾ cup diced yellow or red onion
  • ½ cup pine nuts or walnuts toasted lightly
  • Salt and pepper to taste
  1. Steam beets for about 60 minutes. Let cool a tad in a stainless bowl. Slip skins off under cold running water.
  2. Chill beets and then cut onto wedges or roughly dice. Chop walnuts into quarters. Toast walnuts lightly in a skillet (I use my cast iron skillet).
  3. Combine ingredients for dressing and whisk. Pour over beets, onion, and parsley abd toss. Add salt and pepper to taste.
Recipe by Inside by Design at