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Steam the beets over rapidly boiling water until they become tender, about five minutes or so. If using multiple varieties, note that the red beets will stain the other varieties so you may wish to steam them separately.
Once tender, immediately plunge the steamed beets into a bowl of ice water, allowing them to chill until completely cool.
Drain the beets, patting them or spinning them dry as necessary.
Combine the drained beets with chopped basil, minced garlic.
Dress with vinegar and olive oil.
Serve cold.