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<\/a><\/p>\n5 medium beets (about 1 pound without greens),ends trimmed, halved
\n1 clove garlic, smashed
\n1 Tbsp. sherry vinegar
\n2 Tbsp. olive oil
\nCoarse salt and ground pepper
\n1\/4 c. fresh mint, coarsely chopped
\n1\/4 c. goat or feta cheese, crumbled<\/p>\n
Steam beets until 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. 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 cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
For someone who “doesn’t like beets”, I have found another beet recipe that I really like. When I found out how awesome beets are for your body I had to find recipes so that I would enjoy eating them. This is a refreshing salad great for the summertime that comes from Martha Stewart’s whole living … <\/p>\n
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