Beet salad with pickled onions and mint
Cooked beets are absolutely stunning especially when you combine deep crimson and light golden ones. For this salad, I added more color in the form of pink pickled onions and fresh mint. The salad is as exciting to eat as it looks: earthy, sweet, savory and tangy all at once. Also great with walnuts added. You can see the photo on my blog: http://whatwouldcathyeat.com/2010/03/22/beet-salad-with-pickled-onions-and-mint/
- 4 beets, about 2 lbs. total
- 2 tablespoon(s) chopped fresh mint
- 1/4 cup(s) extra virgin olive oil
- 1 small red onion, halved and thinly sliced
- 3 tablespoon(s) sugar
- 3/4 cup(s) white vinegar
- 2 tablespoon(s) white wine vinegar
- Preheat oven to 400 degrees. Cut off and discard most of the stems from the beets, then wrap them individually in foil. Place on a cookie sheet and bake for 50 minutes, or until the beets give only halfhearted resistance when pierced with a knife. Unwrap and cool for a few minutes, then peel and cut into bite-size chunks.
- Meanwhile, heat the vinegar and sugar in a small saucepan, stirring to dissolve sugar. Bring to a boil, add the onion and simmer for 1 minute. Remove from heat and let sit for 10 minutes. Drain, discarding spices.
- Put the vinegar in a small bowl, and gradually whisk in the olive oil. Season to taste with salt and pepper. Pour over beets and stir. Gently fold in the mint and pickled onions.
This recipe is a personal recipe added by cathyeats and has not been tested or endorsed by MyRecipes.
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