Wednesday, May 1, 2013

Cucumber, Mint and Beet Salad

I love salads, particularly what are known as "chopped" salads, which of course involves a lot of chopping. I find chopping vegetables very soothing and zen. Not everyone shares my affinity so I try and limit my chopped salad postings to only the really good ones.

And this one is a doozy.

On a whim I combined cucumber, fennel, and mint and tossed in some leftover beets and what an amazing combination! Adding the balasmic vinegar created a beautiful balance of earthy sweetness and the mint just brought it all together!

So without further ado, here's the recipe!

Cucumber, Mint and Beet Chopped Salad
(serves 3-4)

1 cucumber, cut in half and then cut in 1/4 inch half moon slices
2 medium beets, boiled, cooled and peeled and cut in half, then cut in 1/4 inch half moon slices
1 green onion, diced
4-5 sprigs mint, destemmed
1/2 cup fennel, diced
1 stalk celery, diced
1 tablespoon olive oil
1 tablespoons balsamic vinegar

Toss all of the vegetables together well. Sprinkle olive oil and vinegar over all along with salt and pepper to taste and toss again. Serve immediately.


Recipes currently inspiring me:

Birthday Cake Truffles at SpaBettie
Hoisin Glazed Brussels Sprouts at Simply Recipes
Butterscotch Cupcakes with Coconut Bacon at Post Punk Kitchen

1 comment:

Jim said...

What kind of mint do you use in this?