Nopales & Green Beet Salad


  • 1 ½ pounds fresh nopal cactus paddles
  • 1 small red onion
  • 3 tablespoons olive oil
  • 2 tablespoons lime, lemon or orange-flavored olive oil
  • 4 medium-sized golden (or red) beets
  • freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • + 1 more ingredients
    • Kosher salt

Place the beets in a small saucepan and cover with water. Bring to a boil and cook over medium heat until tender, about 45 to 60 minutes. Remove pan from the heat and let stand 15 minutes. Drain, peel and cut beets into thin wedges while still warm. Dress lightly with white wine vinegar and flavo...

View full recipe at Epicurious


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