Shaved Golden Beet Salad
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.
- Servings: 4
Source: Martha Stewart Living Television, May 2000
- 4 golden beets, very thinly sliced
- 12 whole basil leaves
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Combine all of the ingredients in a small bowl and toss to coat.