Beet & Mint Salad
Beets are a naturally sweet veggie that are packed full of Vitamin C, potassium, manganese, folate and are known to be wonderful for liver detoxification.
I truly enjoy a good beet salad! But I'm not going to lie, I really hate preparing the beets. It often feels like a lot of work and can be quite messy. This time of year however, when the beets are fresh from the garden, they seem much easier to prep! The trick is to boil the beets with the skins on for approximately 35-40 minutes. Let the beets cool and then the skins should just slide off (however when the beets aren't very fresh the skins won't slide off as easily and it can be a bit of a hassle!).
Hope you enjoy!
Beet & Mint Salad
- a couple of bunches of beets (this can be flexible)
- 1 bunch of mint (chopped)
- goat feta (add as much or little as you would like!)
- salt and pepper to taste
- 1/4 cup apple cider vinegar
- 1/ cup olive oil
- 2 tbsp. honey
- 1 tbsp. dijion mustard
- Boil beets for 35-45 minutes with skins on.
- Let cool and the skins should peel off easily.
- Cube beets.
- For the dressing mix the vinegar, honey and dijion mustard together. You can use a wisk or I like to add them together into a mason jar. Put the lid on and shake. Then slowly add the oil and shake or wisk gradually, until fully incorporated.
- Pour the dressing, and add the salt and pepper to taste. Again, this recipe is not exact. I usually have a bit of dressing left over.
- Add the chopped mint and crumbled goat feta prior to serving.
As noted this recipe is not exact, so just work with amount of beets that you have. You can't really go wrong with this combo of flavours! I often make a big batch to have on hand for the week ahead.