In my produce box this week I got 3 small beets. Not really enough beets to serve as a side or a main salad component, so I started searching the ol’ interwebs for beet recipes. I stumbled upon one from my friend Lyndi over at NWA Foodie, which she calls The Salad to Beet all Salads (cute, right?). I love it when google searches bring up my brilliant friends!
I adapted the recipe a bit to go along with what I had, but the gist is the same. Thank you, Lyndi. Now, y’all go over there and check out her site (right after you Pin this recipe, comment, and share on Facebook and Twitter).
Peel beets with a vegetable peeler. Wash your hands immediately to keep them from turning pink. With a sharp knife or a mandoline, slice beets about 1/8 inch thick. Combine beets, avocado, apple, shallot, mint, and goat cheese in a small bowl, and squeeze the juice of one lemon over it. Mix well and add about 1/2 a tablespoon of olive oil. Add kosher salt to taste. To serve, use a round biscuit or cookie cutter to form the salad into rounds. Garnish with fresh mint.
