Recipe courtesy of Maria Empanada
Patagonian Beet Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 63
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 331
- Total: 1 hr 55 min
- Active: 15 min
Ingredients
1 pound small red beets
1 bunch fresh mint
1/3 cup fresh orange juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
- Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
- Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
- Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.