Vibrant Beet and Mint Salad
This refreshing beet and mint salad is a perfect blend of earthy sweetness and zesty brightness. Topped with creamy goat cheese and crunchy candied nuts, it transforms a simple dish into a culinary experience. The vibrant colors and flavors make it an eye-catching addition to any table, ideal for gatherings or a light dinner.
ingredients
- 4 medium beets (well washed)
- 3.5 oz soft goat cheese
- A handful of fresh mint leaves (washed and dried)
- ยฝ cup walnuts or pecans (lightly candied)
- Zest of one lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Sea salt and freshly ground black pepper to taste
steps
- 1.
Preheat the oven to 400ยฐF. Wrap each beet in aluminum foil and place them on a baking sheet.
- 2.
Roast the beets for 45-60 minutes, until tender. Check with a fork for donenessโ it should slide in easily.
- 3.
Remove the beets from the oven, allow them to cool slightly, then peel and cut into medium cubes.
- 4.
In a small skillet, gently heat a bit of agave syrup or maple syrup over low heat. Add the nuts and stir until fully coated.
- 5.
Sautรฉ until the nuts turn a golden-brown and caramelized. Transfer to parchment paper to cool, ensuring they do not stick together.
- 6.
In a large bowl, combine the beet cubes, olive oil, lemon juice, salt, and pepper to taste. Toss gently to mix.
- 7.
Add the fresh mint leaves and lemon zest, mixing lightly to combine.
- 8.
Serve the salad on a flat plate, topping with the candied nuts and crumbled goat cheese.
- 9.
Finish with a sprinkle of lemon zest and cracked black pepper for garnish.
