This salad can be made ahead, and will only get better if chilled several hours, or even overnight.
- 3 medium beets
- 1 Tbsp jalapeno pepper, seeded, minced
- zest of 1 lime
- 1 Tbsp lime juice
- 1 Tbsp olive oil
- 1 tsp honey
- 1 tsp aniseed (optional)
- 1/8 tsp sea salt
- cilantro leaves
- Place the washed, unpeeled beet roots in a medium pot and cover with water. Bring to boil over high heat. Reduce heat to low and simmer, partially covered, 40 minutes or until tender. Cool completely.
- Peel beets and cut in bite-sized pieces. Place in a large bowl.
- Add jalapeno, lime zest, lime juice, olive oil, honey, aniseed and salt; toss well. Place in a covered dish and chill at least 4 hours. To serve, sprinkle with cilantro leaves.