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.
Martha Stewart Living Television, May 2000
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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.
Martha added 2 teaspoons champagne vinegar to the salad.