You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes. Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.
Step 2
Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.
Step 3
When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 145
Step 6
Saturated Fat: 3g
Step 7
Unsaturated Fat: 6.5g
Step 8
Cholesterol: 6.5mg
Step 9
Carbohydrates: 10.4g
Step 10
Protein: 4.4g
Step 11
Sodium: 613mg
Step 12
Fiber: 3g
