Ruby Red Salad

By Stacey Amagrande

1 lb. beets, peeled and shredded
1 basket strawberries, hulled and sliced thin
1/2 red onion, sliced into slivers
2-3 tablespoons fresh minced basil or mint
Salt and black pepper to taste
3 tablespoons balsamic vinegar
1/4 cup EVOO

Combine all the produce in a bowl and season with salt and pepper.  In a small bowl whisk the EVOO into the vinegar until combined, pour over salad and toss together!
Great add- ins’ are: spinach, goat cheese, grilled chopped chicken, almonds or walnuts!
This salad is incredibly good for you so make a huge batch as it will stay good for 1 week in the fridge! Enjoy!!!!