5 Great Recipes using Beets
Before beets became the darling of the farmers market, they weren't very highly regarded. I grew up only knowing beets from the can called Harvard Beets for some reason. No one really a...
Here is a bright spring side dish, perfect with baked ham, lamb, pork or chicken. Shave beets and carrots paper thin on a mandolin or with a vegetable peeler and toss with fresh mint, pistachios, lemon and olive oil.
Ingredients
SERVINGS: 6 Serving(s)
- 1/2 cup roasted, salted pistachios, chopped
- 3/4 cup golden raisins
- 1 pound carrots, peeled and shaved thin on a mandolin
- 2 medium beets, peeled and shaved paper thin on a mandolin
- 1/2 cup mint, chopped
- 1 clove garlic, minced
- 1/4 cup white wine vinegar
- Juice and zest of 1 lemon
- 1/4 teaspoon red pepper flakes, minced
- 2 tablespoons local honey
- 1/2 cup extra virgin olive oil
- sea salt & sracked pepper to taste
- 1/2 cup crumbled feta cheese (such as Noble Springs)
Preparation
- Combine raisins, carrots, beets, mint, and pistachios in a bowl. Toss together.
- In a separate bowl add garlic, white wine vinegar, lemon juice, lemon zest, red pepper, honey, and olive oil. Whisk well. Pour over salad. Season with salt and pepper. Mix well.
- ATo serve, top with feta cheese and chopped mint.
Instructions
About this recipe
This recipe courtesy of Chef Brandon Frohne of Mason's, which closed in 2018. You can find Brandon at Edit, A French Polynesian inspired Cafe and Cocktail Bar in Hendersonville,
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