In a sauce pan, submerge the beets in water and turn up to heat to medium high.

Once the water comes to a boil, turn down the heat and let it simmer for 40 minutes-1 hour until the beets could easily be pierced through with a knife.

While the beets are cooking, heat a pan over medium heat.

Throw in the diced bacon into the pan and cook stirring until the bacon turns brown and crispy. Set aside.

When the beets are done, run under cold water until they are cool enough to handle.

Julienne the beets preferably with a mandolin and place into a large bowl. You can use a knife but be prepared to get messy with the beet juice.

Add the onion, mayo, apple cider vinegar, basil, salt, and pepper and mix everything together.

You can fold in the bacon bits or just sprinkle them on after plating. I like to do the latter because they stay and taste crunchier this way.