Minted Beet Salad Food

MINTED BEET SALAD

Steps:

• Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

MARINATED BEET SALAD

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

BEET AND TOMATO SALAD WITH MINT

Steps:

• Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
• Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.

MINTED BEET SALAD

Steps:

• Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.

MINTED BEET SALAD

Steps:

• Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes.
• Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges.
• Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper.

MINTED BEET SALAD

Steps:

• Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F.
• oven for 1 1/2 hours, or until they are tender.
• The beets may be roasted 2 days in advance and kept covered and chilled.
• Unwrap the beets carefully and let them cool until they can be handled.
• Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces.
• In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.
• Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.
• Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.

BEET, MINT, AND GOAT CHEESE SALAD

Steps:

• 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
• 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
• 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
• 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
• 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

BEET SALAD WITH MASCARPONE AND MINT

Steps:

• Preheat the oven to 400 F. Trim the beet stems, then rub the beets with some of the oil and season with salt. Wrap the red and yellow beets separately in aluminum foil and roast on a sheet tray until a knife is easily inserted into the center of the beet, about 45 minutes. Remove the foil and allow them to cool.
• In a small bowl, mix the mascarpone with the lemon zest and 3 tablespoons lemon juice. Season with salt and pepper.
• Keeping the yellow and red beets in separate bowls, peel and cut them into bite-sized wedges.
• Dividing evenly, dress the beets with olive oil and the remaining tablespoon of lemon juice, and season with salt and pepper. Slice the larger leaves from the mint sprigs and set them aside. Using a Japanese mandoline, slice the raw candy cane beet into very thin slices.
• Make a bed of the mascarpone on a plate and arrange the yellow and red beet salads on top. Top with the mint and candy cane beets before serving.