Rhody Cafe Beet Salad

Ingredients

• 2 pounds beets (use large beets) blanch until tender, peeled and diced into 1/2 inch cubes. (Beets 2 inches and smaller can be brushed under cold water, blanched and quartered - use a combination of red, yellow, and candy cane beets for color contrast)

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• 1/4 cup olive oil

• 1/2 cup red wine vinegar

• 1 teaspoon salt

• 1 teaspoon paprika

• 1/4 teaspoon black pepper

• 1 1/2 teaspoon ground cumin

• 1 1/2 teaspoon minced garlic

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• 1/2 cup red onion, finely diced

• 2 tablespoons basil, minced