Marinated Beet Salad
You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes. Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Step 2
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
Step 3
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 145
Step 6
Saturated Fat: 3g
Step 7
Unsaturated Fat: 6.5g
Step 8
Cholesterol: 6.5mg
Step 9
Carbohydrates: 10.4g
Step 10
Protein: 4.4g
Step 11
Sodium: 613mg
Step 12
Fiber: 3g
