Marinated beets with mint

Description

Pickled beets with mint + salad this beet and feta cheese. Never eaten or cooked pickled beets, but in vain... As it turns out, delicious! Fresh beetroot has a bright taste, it can be eaten just like that, submitting to meat, salads from a beet will benefit. Salad with beets and Feta is good at any time of the day: for Breakfast we eat with toast, boiled egg and sweet tea with lemon for lunch and dinner as snacks throughout the day as a snack; and to work I took it for lunch. Very light and piquant salad, everything in it harmoniously, nor subtract or add. Recipe source: nagmaa, LJ.

Ingredients

Vinegar

0.5 cup
Water

1 cup
Sugar

0.5 cup
Mustard

0.25 tsp
Onion

0.25 piece
Bay leaf

1 piece
Black pepper

0.75 tsp
Feta
Olives
Lemon juice

2 Tbsp
Salt

1 tsp
Mint
Beets

3 piece

Cooking

[b]Marinated beets with mint:[/b] Beets (wash, dry) wrap in foil and bake in the oven at 180 gr. approximately 1 hour. Or just boil. Put all the ingredients (except the beets) in a pot. Bring to boil, cook, stirring, until the sugar is dissolved. Cover and simmer on low heat for 30 minutes.

Beets to cool, peel and cut into polukruzhochkami. Put in a jar. The marinade to cool and then strain through a fine sieve into a bowl. Pour the beets with the marinade, close the jar with a lid and put in refrigerator for 24 hours.

[b]Salad of marinated beets and feta cheese:[/b] Spread Feta on a dish. Sprinkle cheese fresh mint. On top lay the slices of beets and black olives (better to take with the bone, they are greasy, but the salad don't forget to squeeze the bones with the flat side of a knife). Pour salad with lemon juice. Serve with fresh bread.

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