Beet Salad with Mint
- Vegetable recipes
- Kid-friendly
- Heart-healthy
- Vegan
This Southern Italian–style beet salad in the tradition of Puglia is perfection and simplicity itself. If your beets have leafy green tops, cut them, leaving 1 inch/2.5 cm of the stems attached, to prevent the colour from leeching out of the roots.
Ingredients
- 2 lbs (1 kg) beet (6 to 8 beets)
- 2 small cloves garlic, minced
- 3/4 tsp (4 mL) dried mint
- 1/4 tsp (1 mL) each salt and black pepper
- 1 tbsp (15 mL) balsamic vinegar
- 1/3 cup (75 mL) extra-virgin olive oil
Preparation
In pot of boiling salted water, boil unpeeled beets until tender, 20 to 40 minutes. Using kitchen cloth or paper towels, slip off peels and any stems while still hot. Slice hot beets into rounds and place on serving platter. While still hot, sprinkle with garlic, mint, salt and pepper; let stand for 1 minute. Sprinkle with vinegar and pour oil over top. Toss lightly. Serve warm, at room temperature or cooled.
Makes 6 to 8 servings.
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