Minty Beet Salad
If you want more cancer-fighting, health-promoting, high-antioxidant, anti-inflammatory foods in your diet, this delightful summery salad is a great place to start. It combines brightly-colored beets–such a great source of vitamins and minerals–tangy red onions, immune-boosting garlic, and cool refreshing mint in a salad that is pretty to look at, delicious to eat, and fabulous for our health.
This is a perfect potluck or backyard barbecue offering, and itís easy to make, too. Read the recipe for Minty Beet Salad here.
5 cups beets, sliced into thin rounds
2 cups water
1 teaspoon sea salt
2 to 3 tablespoons fresh mint, chopped
1/4 cup red onion, finely chopped
1 teaspoon fine sea salt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, finely minced
Freshly-ground black pepper, to taste
Sprigs of fresh mint, for garnish
1. Place beets, water, and salt in a medium-sized pot and bring to a boil. Reduce heat to a low simmer, cover, and allow beets to simmer for about 10 minutes until they are soft. Remove from heat, drain, and set aside.
2. In a mixing bowl, combine the remaining ingredients. Add the drained beets and stir together.
3. Chill salad for 1 or 2 hours to allow beets to absorb the flavors in the sauce. Scoop into a serving bowl and serve chilled. Garnish with a few sprigs of fresh mint.
Serves 4 to 6.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Copyright (c) 2006 by Laura Matthias. Reprinted by permission of New Society Publishers.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).