Minted Beet Salad
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 lbs beets, trimmed,leaving 1 inch of the stems intact,and scrubbed
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon sugar
- 2 1⁄2 tablespoons olive oil
- 1⁄4 cup loosely packed fresh mint leaves, rinsed,spun dry,and shredded fine
- soft-leafed lettuce, rinsed and spun dry,for lining the plates
directions
- Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F.
- oven for 1 1/2 hours, or until they are tender.
- The beets may be roasted 2 days in advance and kept covered and chilled.
- Unwrap the beets carefully and let them cool until they can be handled.
- Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces.
- In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.
- Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.
- Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.
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Reviews
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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