Simple Salads

I’m always reticent to post extremely simple recipes, not wanting to state what could be perceived as the obvious. But on the other hand, some of my simplest recipes invite the question: “How do you make this?” The fact is that when you’re making a full three course meal, it’s always nice to have some simple recipes to throw in that don’t require a long list of ingredients and also look and taste good.

One of my favorites is beet salad. I love beets and always have. I was raised in a home where borscht in the winter and cold beet soup served with cream and boiled potatoes in the summer were staples (and we called them beetroot). My husband and sons unfortunately hate beets, so it took me a long time to introduce this vegetable to our table, and I only make this when we’re having guests. But I make this whenever I can as it’s great as a leftover, which you can’t say for too may salads.

Beet and Mint Salad

The most difficult part of making this simple salad is dicing the beets, but as long as you are using a good, sharp knife, it shouldn’t be too much of a problem. The rest is a breeze.

BEET AND MINT SALAD

Ingredients

3 large beets

1 tablespoon chopped fresh mint leaves

4 tablespoons vinegar

1 tablespoon sugar

Salt and pepper

How to do it

1. Peel and dice the beets using a very sharp, large knife. The smaller the dice the shorter the cooking time will be – I cut them into approximate 1×2 cm pieces, but you don’t have to be scientific about it. Note: If you get beets with the stalks, which we hardly ever get in Israel, do chop the thick parts up and add them to the mix – they are delicious when cooked.

2. Place in a medium sized saucepan and cover the beets with water – about 5 cm (2 inches) above the beets. Bring to the boil and reduce the heat, simmering for about 30-45 minutes or until the beets are soft when tested with a fork.

3. Drain the water and leave to cool completely.

4. In an airtight container or dressing jar, mix the vinegar, sugar, salt and pepper well. Pour over the cooled beets. Add the mint leaves and mix. Taste and add extra seasoning if required.

Serves about 8.

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2 thoughts on “Simple Salads

    • I pre-cube because it takes much longer to cook a whole beet, and it’s more difficult to know if it’s cooked through the middle.

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