Beetroot and Mint Salad

I think there are 2 kinds of cooks in the world (well, there’s more than that, but for my discussion today, let’s just talk about 2). One kind, makes pretty much the same thing over and over again. They take a recipe and tweak it, maybe try a little lemon, or use chicken instead of fish, whatever. They take recipes, learn the ins and outs, and all of the ramifications. Then there are the other kind, the group I fall into. I rarely make anything more than once. Oh, there is a tiny handful of recipes that I make again and again, for example, whenever I find mahi mahi on sale, it’s always going to become Macadamia Nut Crusted Mahi Mahi from Alton Brown. But I kind of look at recipes the way I look at fabric, I can’t have just one good shirt fabric in my stash, I must have every possible good shirt fabric that there is. I can’t have just one good fish recipe, I have to have tried every possible fish recipe that interests me. I spend my evenings searching for the perfect recipe, that combination of flavors that I haven’t tried yet. If I just kept cooking what I’ve cooked before, I could miss it. I could miss that one fantastic recipe. So, I buy cookbooks. I buy cookbooks a lot. And I look at cooking magazines, and I read food blogs, and I search the internet, and I watch food network.

But my searching for beet recipes can stop. I have found my beet recipe. It is from Donna Hay Flavors.

Beetroot and Mint Salad
(adapted from Donna Hay Flavors)

6 beetroots (beets), peeled
1/4 cup (2 fl oz) balsamic vinegar
cracked black pepper
2 tablespoons wholegrain mustard

mint salad
1 cup shredded mint
5 oz salad leaves
6 1/2 oz fetta marinated in oil, crumbled
1 tablespoon olive oil

Place the beetroots in a saucepan of boiling water and cook for 25-35 miutes or until soft. Drain and cut into wedges. Toss with the balsamic vinegar, pepper and mustard. Set aside to cool. (I roasted the beets, instead, in a foil packet, drizzled with a little olive oil, salt and pepper at 350 for about 50 minutes).

To make the mint salad, place the mint, salad leaves, fetta and oil in a bowl and toss to combine. To serve place the mint salad on plates and top with the beetroot. Serve with grilled bread slices. Serves 4. (I didn’t use the mint, just salad leaves).

This was so good. The balsamic vinegar and the stoneground mustard were perfect. My beets were yellow (or golden) beets, which is why they don’t have that pretty purple color. Also, the only feta I could find at my grocery store was fat free! It was horrible, it looked like egg whites, sort of translucent. I don’t mind lowfat, but I try to avoid totally fat free. If this tasted good with the fat free cheese, I can just imagine how good this will taste with full flavored feta.
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Comments

  1. this little mainyacha says

    I think I am also in 2nd category of “cooks” if I can call myself that. I love trying new and different recipes.
    The salad looks delicious.

  2. says

    Since I have begun consciously planning eats – I am falling into category #2….:)

    Beetroot Salad – You had me at hello with this one! :) Love beet root!