Serves 6


•1 bunch of beets (3 large), any garden variety

•1/2 cup fresh mint leaves, loosely packed

•1/4 oz. chèvre, crumbled

•Olive oil & Vinegar

•Sea salt or kosher salt

Arugula (optional)

Walnuts (optional)


Discard top leaves and drop beets in boiling water. Cook for about 1 hr or until done. With a fork pierce them and test for doneness.
Transfer them to a large bowl, cover with plastic wrap and let them sit for about 30 minutes until cool enough to peel..

Cut beets in slices or large chunks.

Stack mint leaves on top of each other and chiffonade them by rolling lengthwise like a cigarette and slicing into thin ribbons. Discard the stems.

Place the beets in the refrigerator until cold.

Using a fork, crumble a small amount of chèvre into a small bowl or plate and set aside.

Sprinkle mint onto the beets and stir, leaving a few ribbons for garnish. Add olive oil and vinegar to taste (i use 1 part vinegar, 3 parts olive oil). Adjust salt to taste. Transfer beets to a serving bowl and sprinkle with chèvre and remaining mint. Serve immediately.

You can serve on a bed of arugula and/or sprinkle walnuts on top.