Easy-peasy Mexican red beets salad you can whip up in less than 10 minutes. Hassle-free side dish that complements most spicy Mexican dishes.
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Preparation is virtually non-existent because we are going to use pre-cooked red beets. You can of course cook your own red beets if you really want to. We wanted to save time and go with the pre-cooked beets instead.
SQUEEZE juice from the grapefruit and pour that into the big bowl along with the white wine vinegar. OPEN up the package of pre-cooked red beets, drain any excess liquid and cut into thin slices using your chef's knife and cutting board.
Alternatively, you can use a mandoline for this, but we find that to be quite a hassle cleaning.
ADD red beet slices into the big bowl and give them a few minutes to soak into the grapefruit and white wine vinegar mixture. FINELY chop up fresh mint leaves (to liking) and/or fresh basil.
MIX into the bowl along with the red beets and juice. SEASON with salt and pepper and optionally add 1 diced small onion.
Done! That was easy-peasy, right? This dish complements most Mexican foods, because of its pungent sourness.
Usually, Mexican foods are spicy, and this dish will cancel out some of that heat if needed. Enjoy!
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