- 4 pre-cooked red beets
- 1 grapefruit
- Salt and pepper
- 1 tablespoon white wine vinegar
- Fresh or dried basil
- Fresh mint (not pictured in the ingredients photo).
- 1 small onion (optional)
Kitchen equipment needed
- Chef’s knife + cutting board
- Citrus juicer
- Big bowl (to serve)
Making a Mexican red beet salad — 10 minutes
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 it 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!