This Simple Beet Salad is one of my favorite side dishes. It is a quick side for weeknights, and I often take the leftovers to the office for lunch. The combination of sweet beets and fragrant oranges is a match made in heaven.
Oh humble beetroot, how I love thee, let me count thy ways.
Borscht,
Pickled,
Roasted,
Steamed,
With or without your magnificent greens!
Sigh… I digress. I really enjoy a good beet dish. A cooked beet can be stored in the refrigerator for several days. I try to prep my beets and cook them the same day I buy them so that they are ready when I need them for a meal or a snack. Without further beet ramblings, here is the Simple Beet Salad that makes it way onto my table every couple weeks.
Simple Beet Salad
Excellent side dish for roasted chicken, Middle Eastern, or Mediterranean cuisine. Or enjoy this as a stand alone snack.
Ingredients
- 1 lb Beets
- 1 can Mandarin Oranges (11 oz)
- 8-12 leaves Fresh Mint
- 1/2 cup Plain Yogurt
Recipe Notes
Remove beet greens if present. Wash beets thoroughly to remove any dirt. Place whole beets in top half of double boiler steamer pot, secure lid, and boil water over medium heat. Steam the beets until your fork can pierce the root to the center and slide back out with ease. For medium sized beets this takes roughly 45 minutes. Larger beets will take longer, about 1 1/2 hours. Smaller beets will cook more quickly, and may finish in 30 minutes.
I like to set a timer in 30 minute increments when steaming beets to check and make sure the pot doesn't boil dry. If the water is getting low add more water.
When your beets are cooked, remove from heat and rinse in cold water. Once the beets have cooled enough to handle, place them in a bowl of cold water and rub off the skin. Slice beets and set them in a dish. Open can of oranges, drain and add. If full mint leaves are too strong for your liking, chop and sprinkle on top. Serve with yogurt on the side or on top. Enjoy!
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