So 1cookingchick sort of dropped off the face of the earth for about 3 months! The reason? I'm pregnant! And I hated food for the first trimester. I'm slowly getting my kitchen creativity back. It's nice to be back in the eating/cooking/blogging world... as well as in the second trimester, finally!!
Summer is upon us and it is time for the beautiful freshness of hot weather recipes!
I can't believe how my basil is thriving these days. I'm usually a basil killer! To celebrate the verdancy of my favorite herb, I put together a refreshing and simple Basil Beet Salad.
3 large Beets
1/4 cup Olive Oil
splash of Balsamic Vinegar
1 teaspoon Honey
Sea Salt and freshly ground Pepper to taste
handful of fresh Basil leaves (chopped)
1. Peel the beets and boil for 30-45 minutes (until desired tenderness is reached).
2. Remove the softened beets from the boil water and dice into bite-size pieces.
3. In a measuring cup, whisk together olive oil, vinegar, honey and salt and pepper.
4. Put the beets and vinaigrette in a decorative bowl and toss with the fresh basil.
For a printable version of this and other great recipes, visit the blog!