Harvesting our garden is such a pleasure. We plant and harvest beets every year and enjoy freshly cooked beets as a side dish or in salads. We also love beet pickles, but they include a lot of refined sugar. The Cherry Basil Balsamic Reduction paired with the beets satisfies the beet pickle craving and is quick and easy to prepare.
The Beet Basil Salad With Cherry Basil Balsamic Reduction is a unique combination and deliciously complimentary. The fresh, bright anise flavor of the basil is delicious with the earthy sweetness of the freshly cooked beets. The piece de resistance is the Cherry Basil Balsamic Reduction. If you enjoy balsamic vinegar, I think you’ll love this. The sweetness of the cherries adds deep flavor to the bold tartness of balsamic vinegar. The basil becomes a gentle fresh note in the background. The beets, basil, and balsamic reduction together create a subtle sweet beet pickle flavor without the refined sugar.
Dr. Esselstyn, who wrote Prevent and Reverse Heart Disease, includes beets in his list of greens which should be eaten with balsamic vinegar to promote vascular dilation through the production of nitric oxide. Beets are also a rich source of minerals and several important vitamins. This is a recipe is a healthy whole food combination.
The Beet Basil Salad with the Cherry Basil Balsamic Reduction is excellent tucked into a sandwich using Sprouted Whole Grain Bread. The balsamic reduction is so versatile. It is delicious as a dressing on a salad or sandwich, and it is truly divine on Vanilla Banana Sorbet.
- 2 lbs Beets Fresh, washed, leaves trimmed off. Stems trimmed very short. Do not cut into the beet. Leave root in tact.
- 2 oz Basil Leaves Fresh, rinsed, and stems trimmed off.
- Place the fresh, cleaned beets in a stockpot and cover with water. Bring water to boil on high heat. Reduce heat to medium-low to maintain a gentle boil. Cook for about 20 -30 minutes. To check doneness, pierce with a fork. When the fork can be pressed through to the center, without the beet feeling stiff and hard, they are done. Beets should be tender, not mushy.
- Remove the beets from the hot water and place in cold water. When they are cool enough to handle, gently rub the outside skin away. Slice away any remaining stem from the top and slice away the root. Cool in the refrigerator.
- Slice the beets and arrange with the basil. Top with a drizzle of the Cherry Basil Balsamic Reduction. Be sure to include several of the cooked cherries.
- 1/2 Cup Balsamic Vinegar Aged, No Additives
- 1/8 Cup Basil Fresh Leaves, chopped
- 12 Cherries Fresh or Frozen, Ripe, Sweet, Pitted
- Rinse, dry, and pit the cherries. Cut in half. Rinse, dry, and chop Basil.
- Add all ingredients to a small pan. Heat on med heat until it reaches a simmer. Reduce heat to med-low and continue to simmer until it is reduced by half. About 2-3 mins. Stir occasionally. Check the reduction by tipping the pan slightly. When it leaves a glaze on the side of the pan and has reduced by half, remove from heat. Press the cherries gently with a spatula to infuse the balsamic with the cherry juice. Stir and refrigerate until ready to use.
I hope you are enjoying your own bountiful garden harvest at home or at a market.
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