New Recipes Quick Pickled Beet and Mint Salad - ★Cooking Recipes★

Recipe courtesy ofRocky Mountain Flatbread Co.Image courtesy of Aydin Odyakmaz.
Directions for: Quick Pickled Beet and Mint Salad

Ingredients

4 - 6 beets

250 mL apple cider vinegar

125 mL sugar

1 bay leaf

1 orange

3 - 4 sprigs mint, chopped

1 bunch arugula

olive oil

1 lemon

goat cheese, for garnish

Directions

1. Remove the tops of the beets and place in a pot. Add just enough water so that some beets are still above the surface. Then add the apple cider vinegar, sugar and bay leaf. Bring to a boil, then simmer for roughly 30-45 minutes, depending on the beets. If poked, a paring knife should slide easily in and out. Drain and allow to cool.

2. Peel the orange and remove the segments with a paring knife, add to salad bowl, add your arugula, chopped mint, a splash of fresh lemon, sprinkle of olive oil and a pinch of salt and pepper.

3. Cut your now cooled beets into quarters assemble on serving platter or plate, then add your fresh tossed salad on top. To finish sprinkle with crumbled goat cheese and enjoy!

See more: Appetizer, Herbs, Lunch, Salad, Vegetables, Vegetarian