You can vary this recipe by using half olive oil and half walnut oil and topping the beets with toasted walnuts. For the most visually appealing presentation, use a mixture of beets such as Chioggia, golden, and red.

　　

Ingredients

Serves 4

　　5 beets (about 1 pound without greens), trimmed and halved

　　1 garlic clove, smashed

　　1 tablespoon sherry vinegar

　　2 tablespoons extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　1/4 cup fresh mint leaves, coarsely chopped

　　1/4 cup crumbled goat cheese (about 2 ounces)

　　

Step 1

Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil. Place beets in basket, cover pot, and reduce heat to a gentle simmer. Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes. Remove beets. When cool enough to handle, rub with paper towels to remove skins. Cut the beets into thin slices.

　　

Step 2

Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper. Toss to combine. Cover and refrigerate at least 3 hours, or up to overnight.

　　

Step 3

When ready to serve, remove and discard garlic. Top beets with mint and goat cheese.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 145

　　

Step 6

Saturated Fat: 3g

　　

Step 7

Unsaturated Fat: 6.5g

　　

Step 8

Cholesterol: 6.5mg

　　

Step 9

Carbohydrates: 10.4g

　　

Step 10

Protein: 4.4g

　　

Step 11

Sodium: 613mg

　　

Step 12

Fiber: 3g

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