Change up this recipe by using half olive oil and half walnut oil, and top the beets with tossed walnuts. You can also use a mixture of beets such as Chioggia, golden, and red.
Per serving: 142 calories; 4 g protein; 11 g fat; 7 g carbs; 1 g fiber.
Prep: 15 minutes
Total: 55 minutes, plus marinating
5 medium beets (about 1 pound without greens), ends trimmed, halved
1 clove garlic, smashed
1 tablespoon sherry vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh mint, coarsely chopped
1/4 cup goat cheese, crumbled
1. Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
2. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
via Marinated Beet Salad at wholeliving.com