Don't be put off by the lengthy-seeming cooking time; you can easily roast the beets in advance, turning this into a dish that merely requires assembly.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4.
- 4 large beets
- 1 tsp regular olive oil
- 1 clove garlic, minced
- 2 tbsp red wine vinegar
- 1 large red onion
- 1/2 cup (4 oz) chèvre, crumbled (about 115 g)
- 4 tbsp chopped walnuts
- Best quality extra virgin olive oil, for drizzling
- Salt & pepper, to taste
- 2 tbsp fresh mint leaves, cut into long thin strips
Meanwhile, mince a clove of garlic (I find it easiest to grate the garlic using a Microplane grater) and add to a small bowl, along with the red wine vinegar, mixing well. Slice the red onion finely and separate into rings. Place in the bowl, toss and allow to steep for at least five minutes.
When the beets are cool enough to handle (this will take a few minutes), peel them. The skins should slip off easily. Slice the beets with a sharp knife - as thinly as you can manage. Arrange the beet slices in an overlapping pattern (roof tile-style) on a serving plate or on 4 individual plates.
Arrange the onion rings on top and scatter with the chèvre and walnuts. Drizzle with olive oil and sprinkle some more of the red wine vinegar steeping liquid over the salad. Season to taste. Now finish with the shredded mint leaves and serve immediately.
Short on time?
While I prefer the sweetness that roasting brings to the humble beet, most supermarkets and health food stores sell cooked beets these days and, in a pinch, they serve as a fine substitute.