Don't like beets? I wasn't really a fan of them either until recently. Give these a shot — they might just change your mind. Colorful baby beets get all dressed up with orange blossom water, which gives them a pleasant floral aroma and flavor. Salty, slightly tangy Bulgarian feta contrasts with the sweetness of the beets, and the mint rounds out the flavors.
See all recipes with feta.
*Note: Orange blossom water comes in clear glass bottles and can be found in Middle Eastern and Mediterranean grocery stores, usually next to rose water and pomegranate molasses.
- Salt, to taste
- 7 mixed baby red and golden beets
- 1 Tablespoon orange blossom water*
- 1/4 Pound feta, preferably Bulgarian
- 2 Tablespoons chopped mint, for garnish
Bring a medium-sized pot of salted water to a boil over high heat. Add the beets, return to a boil, and cook, uncovered, until the beets are easily pierced with a fork, about 35 minutes. Remove from the heat, drain, and cover in ice water.
When cool, the skins should slip right off the beets. Dice the beets and toss with the orange blossom water. Crumble the feta over the top and garnish with the mint. Toss again just before serving.