Patagonian beet salad
Delicious Patagonian beet salad recipe that combines fresh beets with tangy vinaigrette for a burst of flavor. Perfect for a healthy and flavorful meal.
Ingredients:
- 450g 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
Instructions:
- Add the beets to a medium-sized pot and completely submerge them in water. Heat until boiling and cook until they are easily pierced with a fork, which typically takes around 40 minutes.
- Once cooked, strain the beets and remove the skin while they are still warm. Then, refrigerate until chilled, which usually takes about 1 hour.
- Dice the beets into bigger pieces. Mince the mint leaves finely and mix them with the beets. Pour in the orange juice and season with salt and pepper to taste. Serve the dish chilled.
Summary:
- Calories: 253 kcal
- Fat: 1 g
- Protein: 9 g
- Carbs: 57 g
- Potassium: 1822 mg
- Magnesium: 138 mg