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Fresh Roasted Beet & Mint Salad

60 min • 4 to 6 servings •
John S

60 min •     4 to 6 servings•

John S

Cubed beet salad garnished with fresh herbs in a white bowl, with olive oil and chopped herbs in the background.

This is a great salad with roasted pork or lamb. It is also great as a light appetizer. If you are a vegan or a vegetarian this nice colorful salad.

Ready

  • 5-6 medium roasted beets
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp virgin olive oil
  • 1 bunch of mint, washed, leaves picked and thinly shredded
  • Pinch of salt

    • Set

  • Large non-reactive bowl
  • Roasting pan
  • Aluminum foil

    • Go!

  • Preheat 425°F.
  • Wash the beets and trim the ends off.
  • Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
  • Roast the beets for 30 to 40 minutes until the beets are slightly soft. Slip off the skins under cold running water and cut into ½” cubes.
  • In bowl whisk balsamic vinegar, virgin olive oil, and salt in bowl.
  • Add cubed beets and half of mint toss to coat. Refrigerate for about 1 hour.
  • To serve, garnish with remaining shredded mint.

    • salad vegan vegetarian

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