BALSAMIC BEET SALAD
2 lbs. fresh beets, with greens
1 red onion, slivered
4 oz. Gorgonzola cheese, cubed
2 oz. fresh basil, chiffonade(d)
1 cup Balsamic vinegar (use the real stuff, not "flavored")
salt & white pepper (or black) as needed
1 lb. baby lettuce
Don't wear white. Leave a little bit of the tops on the beets and boil them in in their skins until cooked -- about 20 minutes (as you would boil potatoes). Drain and rinse in cold water until cool enough to handle; rub skins and peel (as you would sweet potatoes). Slice or dice for salad -- bite size. Add onion, cheese, basil, vinegar, and season to taste. Serve with a bit of baby lettuce. Can be served immediately, or made ahead and chilled.
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It was thrilling to use basil from my own kitchen garden! Heh. If three basil plants and one Italian parsley counts as a "garden."