Recipe courtesy of Maria Empanada

Patagonian Beet Salad

  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 15 min
  • Yield: 4 servings
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1 pound small red beets

1 bunch fresh mint

1/3 cup fresh orange juice 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 


  1. Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
  2. Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
  3. Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.
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