Considering I couldn't stand beets as a child, I am still surprised that I absolutely love them now. Mostly I use them to make a quick pickle (recipe to follow), but lately I've begun to use them in a more substantial capacity.
This recipe comes together quickly, perfect for a weeknight, but special enough to serve to guests on the weekend. Serves 2-3, but is easily doubled.
398 ml / 14 oz can whole baby beets, drained and quartered
2 T olive oil
1 T balsamic vinegar
Salt & pepper to taste
1/4 c crumbled feta cheese
1/4 c chopped fresh mint
This recipe comes together quickly, perfect for a weeknight, but special enough to serve to guests on the weekend. Serves 2-3, but is easily doubled.
398 ml / 14 oz can whole baby beets, drained and quartered
2 T olive oil
1 T balsamic vinegar
Salt & pepper to taste
1/4 c crumbled feta cheese
1/4 c chopped fresh mint
Toss the beets in the olive oil and balsamic. Season to taste, then arrange on a favourite plate. Top with the feta, then sprinkle the mint over top. Serve immediately, or allow to sit out at room temperature for up to an hour. Excellent with simply-prepared meats or poultry.
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