Beets are delicious and good for you, and can be enjoyed in a variety of foods and drinks. I love beets and like to eat them boiled with no other additional toppings, but this salad takes them to a whole different level! The key to making this salad extra special is in the type of mint used. I purchased one of those small potted mints from my local grocery store and really enjoyed the fresh flavor and quality. If you can get your hands on one of those potted mints, definitely do! If you cannot, fresh mint that is not potted will work just as well. This recipe calls for goat cheese, if you’re not a fan of goat cheese, you can easily swap that out for any type of feta cheese. I can’t make you love beets, but if you do, or are willing to try it with other flavors, you will surely enjoy this salad. Let’s get started!
|Prep Time: 5 Minutes||Cook Time: 30+ Minutes|
|Serves: 2||Total Time: Approximately 35 Minutes|
2 medium size beets
3 tbsp goat cheese
1 1/2 tbsp raw pepitas (pumpkin seeds)
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1-2 tbsp fresh mint
1. Bring water to a boil in a medium saucepan. (Such as this one)
2. Add beets, lower the heat to a medium simmer, and close the lid.*
3. You can check on your beets for readiness after 20-25 minutes by placing a fork inside to see if it easily goes in.
4. Once your beets are fully cooked and cooled, peel them and chop them into about 2 inch chunks, then add into a medium size serving bowl.
5. Add olive oil, and vinegar directly onto the beets, stir.
6. Add goat cheese and mint, then sprinkle the pepitas and enjoy!
*Beets can vary greatly in cooking time depending on the the size and type you use, sometimes they cook in 30 minutes, other times they can take longer. The best way to know is to just keep checking after 20-25 minutes.
If you end up liking and purchasing any of the products through my links. I may receive some compensation.
Sharing all of my favorites with you is a joy, and you would be helping me keep the site alive and going.