Red Beet with Fresh Mint

This salad is characterized by strong color contrasts, complementary flavors, and an abundance of beneficial minerals.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Peach, fresh

  • 1 bouquet Peach, leaves

  • 1 bouquet Mint

  • 1 teaspoon Sugar, white

  • 2 teaspoons Vinegar, balsamic

  • 1 piece Lemon, fresh, without shell

  • 2 spoons Oil, olive

  • 1 pinch Salt, table

  • 2 l Water

  • 1 handful Walnuts

Steps

  1. Place a pot with two liters of salted water on the stove. Thoroughly wash the beets, add them to the pot, and cook covered for about one hour. Meanwhile, cut the lemon in half and zest one half. Wash the beet leaves and plucked mint leaves, then finely chop them. Also, finely chop the walnut kernels.

  2. Once the beets are cooked, drain them well, let them cool, peel them, and cut them into small pieces. Transfer the pieces to a bowl. Add sugar, balsamic vinegar, lemon juice, olive oil, and salt, then mix well. Next, add the chopped walnut kernels, mint leaves, and beet leaves to the salad. Place it in the refrigerator for at least half an hour to allow the ingredients to blend well. Serve chilled and enjoy with your guests.

Nutrition Information (Per 100g)

  • Calories: 66.67 kcal
  • Fat: 2.78 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 8.75 g
    • Sugars: 5.56 g
  • Protein: 0.83 g
  • Fiber: 1.94 g

Advice

For a spicier taste, you can replace the mint with chopped onion and coriander.