Still Life: Marinated Beets With Mint

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* Exported from MasterCook *

 

Marinated Beets With Mint

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 36

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 medium-sized beets

(about 2 inches in diameter)

2 tablespoons walnut oil

3 small garlic cloves -- well minced

1 tablespoon fruit vinegar -- plus

1 teaspoon fruit vinegar

(recommended: raspberry pear or cassis)

1/2 teaspoon salt

1/4 cup coarsely minced fresh mint leaves -- (packed)

1/2 cup crumbled few cheese -- (optional)

extra sprigs of mint -- for garnish

 

Preparation time: 45 to 50 minutes to bake the beets, or 15 to 20 minutes

to boil them; just a few minutes to finish after that, plus time to

chill. Yield: about 4 portions, depending on what else is served.

 

This salad is a dark, regal shade of magenta, punctuated by bright green

sprigs of mint. The walnut oil (available in the gourmet section of many

grocery stores and in specialty shops) gives a distinct and pungent flavor,

which enhances the staid sweetness of the beets. If you can't get walnut

oil, substitute extra virgin olive oil, and consider garnishing the salad

with a few toasted walnut halves. And if you don't have access to fancy

vinegars, go ahead and use cider vinegar.

 

I prefer baking the beets to boiling them. If you follow the baking method

described below the flavor will consolidate and be much more intense and

beetlike than if you boil them.

 

This salad keeps very well up to a week if stored in a tightly lidded

container in the refrigerator. (Leave out the optional feta cheese and the

mint-sprig garnish until just before serving.)

 

1. Cook the beets by baking them or boiling them. To bake, preheat oven

to 400F. Wrap the beets in aluminum foil, leaving the stem ends slightly

exposed. Bake 45 to 50 minutes, or until the beets are very tender. Rinse

under cold running water, and rub off the skins. Trim the stem end with a

paring knife. To boil, remove the tips, stems, and greens. Place the

beets In a saucepan, and cover them with water. Bring to a boil, turn down

the heat, and simmer 15 to 20 minutes, or until tender. Drain, and rub off

the skins under cold running water.

 

2. Dry the beets on paper towels. Slice them in half lengthwise, and then

into very thin half-moons. Place them in a medium- sized bowl.

 

3 Add all remaining ingredients (except the feta and the extra sprigs of

mint) and mix well. Cover tightly and refrigerate at least 12 hours

(preferably 24 hours or more). If you think of it, stir the marinating

beets intermittently during this time.

 

4. Serve cold, topped with crumbled feta, if desired, and garnished

generously with small sprigs of fresh mint.

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