Marinated Beet Salad
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Body+Soul
- Prep Time 15 minutes
- Total Time 55 minutes, plus marinating
- Yield Serves 4
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Ingredients
- 5 medium beets (about 1 pound without greens), ends trimmed, halved
- 1 clove garlic, smashed
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1/4 cup fresh mint, coarsely chopped
- 1/4 cup goat cheese, crumbled
Directions
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Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
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In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
I've done this with red onion and mandarin oranges. Yum.
Can you use canned beets? I am not sure my grocery store has fresh beets. Regardless, I love beets and can't wait to try this.
My family loved this recipe. I added some red onions slivers and the garlic I used was from a jar of prediced garlic. I used more than a tablespoon and smashed it with a mortar and pestle in the liquids. The mint was a great complement to the salad.
Probably too heavy on the garlic but the goat cheese was delicious