Today, the recipe that I propose is a tartar of beetroot with mint. It’s an entree that is both pretty and very light. But beware not to use canned, but fresh beet!
In fact, this beetroot tartar and mint is more of a salad. What we are going to do is cut the cooked beetroot into small pieces, then season with mint vinaigrette.
Beetroots are rich in B vitamins, iron, manganese, copper, magnesium, and potassium. A diet rich in these things is believed to result in improved blood pressure, improved cognition, and reduce accumulation in your liver.
Prep Time: 45 minutes
Cook Time: 20 to 40 minutes
- 2 lb yellow and red beets (6 or 8)
- 2 small cloves garlic minced
- 2 tsp dried mint
- ¼ tsp salt and pepper
- 1 tbsp balsamic vinegar
- ⅓ cup extra virgin olive oil
- Dip the unpeeled beets in a large pot of salted boiling water and cook until tender—20 to 40 minutes. While still warm, remove them with a cloth or paper towel, remove the stem, and remove the skin by simply sliding.
- Slice the hot beets into rings and arrange them on a serving platter.
- Before they cool, sprinkle with garlic, mint, salt, and pepper, and let them sit for 1 minute.
- Sprinkle with vinegar and oil. Stir gently.
- Serve this dish warm, at room temperature or cooled.