Patagonian Beet Salad

Recipe courtesy of Maria Empanada

Show: Diners, Drive-Ins and Dives

Episode: By Hand and By Fork

Patagonian Beet Salad

Name: Patagonian Beet Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 1 hr 55 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 1 hr 55 min
Active: 15 min

Yield: 4 servings

Ingredients

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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

Directions

Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Show: Diners, Drive-Ins and Dives

Episode: By Hand and By Fork

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Patagonian Beet Salad

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