Beet and Mint Salad


Beet and Mint Salad

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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