Finally, the CSA gave us beets that were not actually black radishes in disguise! I took the opportunity to make a salad that I had seen before and wanted to try. As it happened, we also had a surplus of mint in the CSA box, so it worked out perfectly. The original recipe calls for canned beets, but I roasted mine along with the pork by putting the beets in a foil packet and drizzling on a bit of olive oil and roasting until tender. The original calls for walnuts, but we had hazelnuts on hand, so I used those instead. It also suggests adding goat cheese (I think feta would also be wonderful), but we didn't have any, so I skipped it. Perhaps because of the lack of cheese, it seemed like there was a bit too much mint. I quite liked the salad though. A scaled and adapted version for 2 people is below.
One year ago: Cranberry, Caramel, and Almond Tart
Beets with Balsamic Syrup, Mints, and Nuts (adapted from Radically Simple)
Ingredients
1/2 cup hazelnuts
1/4 cup balsamic vinegar
1 medium garlic clove
450g roasted beets
1 tbsp olive oil
1/4 cup coarsely chopped fresh mint
1. Lightly toast hazelnuts in a small skillet over medium heat until fragrant. Remove from pan and set aside.
2. Put vinegar in the skillet; add garlic clove pushed through the press.
3. Bring to a boil and boil until reduced to 1 1/2 tbsp.
4. Cut beets in half (or quarter if they are large) and put in a large bowl.
5. Add vinegar and hazelnuts. Toss oil with beets.
6. Add salt and pepper to taste and top with mint.
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