Beet mint salad

My second favourite herb. Mint! Or maybe that was basil… Anyway, it’s up there and mint is a wonderful way to freshen up any salad.

6 beets
2 tbsp balsamic vinegar
2 tbsp grainy mustard
Cook beets in boiling water 30-40 min. Drain and cut into wedges. Ross with vinegar, mustard and pepper and let cool.

1 cup shredded mint
1 large bunch of arugula or mixed greens
1 cup crumbled feta
1 tbsp olive oil
Toss mint salad.

Place on plate and top with marinated beets.

When I made this, I tossed everything in one bowl and placed on the bed of fresh arugula – which was also good and easier to use as leftovers.

Source: Donna Hay, Flavours (2000)



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