We harvested two rows of fresh beets from the garden yesterday, boiled them up, peeled them and put most in the freezer (yes, cooked beets freeze quite well!). But a nice stash of them went into a lovely cool salad for a hot summer’s day. This takes nearly zero effort. You’ll love it! And doesn’t it look scrumptious?
- 8 ounces beets, cooked and drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons balsamic
- 1 teaspoon lemon juice
- Kosher salt
- Freshly cracked black pepper
- 2 ounces crumbled goat cheese
- 6 leaves mint
Grate the beets in a food processor or on a box grater, or cube coarsely (my preference!). Drain away most of the excess water that comes off the beets.
In a large bowl, stir together the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss the beets in the dressing, and move to a serving bowl. Top with the crumbled goat cheese, and sliced mint. Serve on the side of grilled fish or vegetables.Thanks to Serious Eats for the inspiration!