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+ servings

Beet Basil Salad

Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Vegan, Vegetarian, WFPB, Whole Food Plant Based
Keyword: Basil, Beets
Servings: 4 4
Calories: 101kcal


  • 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.


**Nutritional values are estimates** 


Serving: 0.5lbs | Calories: 101kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 779mg | Fiber: 7g | Sugar: 15g | Vitamin A: 823IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg
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