Saturday, 30 June 2007

Beets in Mint-Anise Dressing

Lively flavours go well with the earthy sweetness of beets.

2 to 4 servings
1 hour - 15 minutes prep time

1 large beet (250 grams)

Boil the beet until tender, about 45 minutes. Let cool and peel. This can be done anywhere up to a week in advance. Keep well wrapped and chilled in the fridge until wanted.

2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon finely minced fresh mint
1/4 teaspoon anise seed
1/4 teaspoon salt

Mix the lemon juice and honey. Add the very finely minced fresh mint. Grind the anise and salt together, and mix in. Marinate the beet in the dressing for 1 hour to overnight. Serve cold, on a bed of lettuce.

1 comment:

Al said...

Interesting! I never thought of having mint with beets. I grew up loving pickled beets and then slowly learned how good they are 'unpickled'.