beet and chive blossom salad
- Prep Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Yield: about 6 servings
Ingredients
- 2 pounds trimmed and washed beets (about 6 beets, or 2 bunches)
- 1/4 cup lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon mint chiffonade
- 2 tablespoons bias-cut chives, divided in half
- optional: 5 to 10 chive blossoms
Instructions
- Place the beets in a medium saucepan and cover them with a few inches of salted water. Bring to a boil over high heat. Once boiling, cover and reduce the heat to simmer. Cook for about 45 minutes to 1 hour, until you can easily insert a butterknife into the center of the largest beet.
- Drain the beets and then shock them in an ice bath, or run some cold water over them for a minute or two. Rub the skins off the beets once they’re cool enough to handle.
- Once the beets have chilled to room temperature or cooler, slice them in half and then slice each half into wedges.
- Toss the beets with lemon juice, olive oil, salt, pepper, mint chiffonade, and 1 tablespoon chives.
- Top with the chive blossoms and remaining 1 tablespoon chives.
Find it online: https://cardamomandtea.com/81/beet-salad/